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  • Writer's pictureJummy

Holy Shrimp! Shrimp Scampi w/ Bucatini 🍤 (don't be shellfish)

Move over Spaghetti, Bucatini has stolen the show. Do u like spaghetti but you feel it gets too repetitive and boring? Well, hope is here because Jummy is here to save the day. I bring you (Drumroll, please)... Bucatini!! It's literally like spaghetti on steroids. It's thicker, tastier and grabs saucier (yes, I know I'm making up words) than anything spaghetti could ever do!

Bucatini is actually one of my recent pasta discoveries. Who knew there was a pasta shape named bucatini, definitely not me or anybody I've come across that's for sure. What can I say aye! My love for pasta is undefeated, it calls to me, I can't help but answer.

So on this very delightful Thursday afternoon, passionately staring at the love of my life (Yes, I'm still talking about pasta). I decided I wanted to get to know bucatini on a more intimate level. I wanted to know, would it really hold me down, are you ride or die - isn't that what we all really want to know deep down.

I thought what better way to really answer these questions than to put it to the test, and so I did.

I chose to pair it with a shrimp scampi because I really just wanted an excuse to eat prawns again this week. If my love for tangy, buttery, garlicky prawns/shrimp is wrong, then baby I do not want to be right !!!




  • 600g, peeled and deveined prawns (frozen peeled prawns will do)

  • 450g of Bucatini Pasta or any long pasta such as spaghetti/linguine

  • A pinch of salt

  • 1/4 teaspoon pepper

  • 1/2 teaspoon of Knorr Aromat All Purpose Seasoning

  • 1/2 teaspoon hot chilli powder

  • 1/2 cup of chicken stock (any flavour stock is fine)

  • 1 chicken bouillon cube

  • 2 tablespoons, olive oil

  • 3 teaspoons, lemon juice

  • 2 tablespoons unsalted butter

  • 3 cloves of garlic, minced

  • 1 shallot, diced

  • 1/2 cup dry white wine, I used Sauvignon blanc (Omg I actually spelt the name right on the first go)

  • 1 tablespoon red pepper flakes

  • 2 tablespoons freshly chopped parsley

  • 1/4 cup pasta water



  1. Prawns should be cleaned properly and dry before seasoning with salt, pepper and 1/2 teaspoon of Aromat all-purpose seasoning, cover and set aside

  2. Bring a large of amount of water to a boil in a large pot and add a very generous amount of salt, add in pasta and let this cook until al dente, we want the pasta to be slightly undercooked. Keep 1/4 cup of the pasta water and then drain and set aside.

  3. Next, In a large sauté pan, heat up olive oil and add in shallots, after 1 minute add in garlic. Chilli flakes and butter then stir. Add a pinch of salt and then allow this to sauté for 1 more minute. (remember to always stir continuously to prevent burning) then either put the heat on low or turn it off while you do the next step.

  4. Place another frying pan on medium-high heat, add in 1 teaspoon of olive oil, then add in your prawns, fry for 2 minutes, turning each side until the prawns are no longer transparent in the middle and give a white colour. Once prawns are cooked, set aside

  5. Bring the sauté pan with the Shallots, garlic, butter and chilli flakes back on medium-low heat. Add in lemon juice and white wine. Add in stock then let this mixture simmer for about 2 minutes. (stir periodically)

  6. Add in prawns and allow simmering for 1 minute, after, add in spaghetti and 1 chicken bouillon cube and 3 tablespoons of pasta water. Mix well and allow this to cook for 1 and 1/2 minutes.

  7. Lastly, Turn off heat, sprinkle with parsley and mix in.

Serve with a slice of lemon, garlic bread & Enjoy.

I really loved this dish, I literally scraped my bowl empty,

The verdict: Bucatini shantay you stay !! Spaghetti, sashay away !

Please let me know if you tried out this recipe and what your thoughts are

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