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In tonight’s flavorful dish, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together.

Ethan Mick

with Cabbage & Toasted Breadcrumbs

Spicy Shrimp Bucatini

Shrimp

Bucatini Pasta

Garlic

Lemon

Green Cabbage

Tomato Paste

Panko Breadcrumbs

Crushed Red Pepper Flakes

Ingredients

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the **cabbage** core; thinly slice the leaves. Peel and roughly chop the **garlic**. Quarter and deseed the **lemon**.

Prepare the ingredients:

Add the **pasta** to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving **1 cup of the pasta cooking water**, drain thoroughly.

Cook the pasta:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **breadcrumbs** and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

Toast the breadcrumbs:

While the pasta continues to cook, pat the **shrimp** dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **sliced cabbage**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the **chopped garlic**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Season the shrimp & cook the cabbage:

To the pan, add the **tomato paste**, **the juice all 4 lemon wedges**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the **seasoned** **shrimp** and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat.

Add the shrimp:

Add the **cooked pasta** and **half the reserved pasta cooking water** to the pan of **cooked shrimp and cabbage**; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the **toasted** **breadcrumbs**. Enjoy