1poundshrimp, if frozen then defrosted, peeled, deveined and washed
salt and pepper
1-12ouncepackage of Barilla Collezione Bucatini pasta, cooked according to package instructions
8garlic cloves, peeled and minced
1red pepper, cored and diced
1Tablespoonfresh parsley, chopped
grated parmesan cheese, for serving
If your shrimp is frozen, add the shrimp to a large mixing bowl and fill with cold water. Let sit for a few minutes. Then, drain the water and add more cold water. Shrimp should defrost in just a few minutes. Prep shrimp and dry with a paper towel. Season the shrimp with salt and pepper.
Bring water to a boil in a large pot for the pasta. Follow instructions on the package.
Heat a cast iron skillet on medium high for 3 minutes. Add shrimp to skillet and cook for 1 to 2 minutes on each side, until cooked through and browned. Remove shrimp and place on a clean plate. Set aside.
Add olive oil and butter to the skillet on medium heat. When the butter melts, add the red pepper and cook for 2 to 3 minutes. Then add the garlic and cook for 1 to 2 minutes. Add the shrimp back in for 30 seconds and toss to coat.
Serve the shrimp with pasta topped with fresh parsley and parmesan cheese.