Grilled Shrimp and Peppers-Brochette with Red Wine-Bucatini and Pangrattato

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Panko Breadcrumbs

1 1/2 cups

Butter

to taste

Kosher Salt

to taste

Cayenne Pepper

4 cups

Red Wine

1 lb

Bucatini Pasta

to taste

Garlic Paste

12

Jumbo Shrimp

to taste

Granulated Garlic

to taste

Assorted Color Bell Peppers

to taste

Peanut Butter

Cooking Instructions

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Step 1

Saute Panko Breadcrumbs (1/2 cup) with Butter (1 1/2 cups) until golden. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste) .

Step 2

Bring Red Wine (4 cups) and Butter (1/2 cup) to a simmer. Meanwhile, cook Bucatini Pasta (1 lb) in lightly salted water for 2 minutes. Drain.

Step 3

Immediately add the freshly-cooked bucatini to the simmering red wine, then season lightly with kosher salt, cayenne pepper and Garlic Paste (to taste) . Simmer until al dente. At this point, there should be about 1/2 cup wine remaining; adjust if necessary. Check and adjust seasoning.

Step 4

Peel and devein Jumbo Shrimp (12) , leaving the heads on. Season with kosher salt, Granulated Garlic (to taste) and cayenne pepper. Thread the shrimp on bamboo skewers, alternating with Assorted Color Bell Peppers (to taste) .

Step 5

Brush the brochettes lightly with Peanut Butter (to taste) . Grill on both sides until almost cooked through.

Step 6

Place the bucatini on a serving dish and sprinkle most of the pangrattato over top. Top with the brochettes, then sprinkle over the remaining pangrattato.