Grilled Shrimp, Corn & Basil Bucatini with Toasted Breadcrumbs
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Ingredients
- Olive oil
- 3/4 cup Breadcrumbs
- 1 lb colossal shrimp, peeled and deveined
- 3 ears Corn
- 2 tbsp Butter
- 1 clove Garlic, finely minced
- Zest and juice of 1 lemon
- 1 cup Basil leaves, plus more for garnish
- Parmesan cheese, for garnish
- Kosher salt
- Freshly cracked black pepper
Instructions
- Pat the shrimp dry with paper towels. Drizzle the shrimp and corn with olive oil, season with salt, and set aside.
- Preheat a charcoal or gas grill to medium-high heat. Once hot, place a small skillet on the grill and coat the bottom with olive oil. Add the breadcrumbs and cook, stirring frequently, until deep golden brown, about 4-5 minutes. Season with salt and pepper, then remove from the grill and set aside.
- Grill the shrimp and corn at the same time. Cook the shrimp for 2-3 minutes on the first side, then flip and cook for another 1-2 minutes, until bright orange, lightly charred, and just cooked through. Remove from the grill.
- Grill the corn, turning occasionally, until charred on all sides, about 8–10 minutes. Remove from the grill and let cool slightly, then slice the kernels off the cob.
- Meanwhile, bring a large pot of generously salted water to a boil. Add the bucatini and cook until al dente according to package instructions. Reserve about 1 cup of pasta water, then drain.
- Return the pasta to the pot over low heat. Add a generous drizzle of olive oil, butter, garlic, lemon zest and juice, corn, basil, and grilled shrimp. Toss, adding a splash of reserved pasta water as needed to loosen and coat the pasta. Season to taste with salt and pepper.
- Transfer to a large serving platter and finish with toasted breadcrumbs, additional basil, grated Parmesan, and olive oil.
Notes
Recipe courtesy of Lee Kalpakis