Bucatini alla Busara
Marinated Shrimp, Roasted Garlic, Lemon Butter, Olio Verde, Parsley, Breadcrumbs
Chef Zack Hanrahan of SRV | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
Roasted Garlic-Lemon Butter:
Yield: 2 quarts
Zest of 8 lemons
100 grams grilled lemon juice
150 grams roasted garlic
1.133 kilograms butter, tempered
Sauce:
Yield: 4 quarts
436 grams diced onion
4.44 kilograms diced celery
3.44 kilograms diced fennel
6.95 kilograms diced red bell pepper
Extra virgin olive oil
83.3 grams garlic
774 grams shrimp shells and heads
8.3 grams Aleppo chile
3.07 kilograms white wine
3.29 kilograms roasted red pepper
200 grams roasted ají dulce chile
Marinated Shrimp:
Yield: 22½ servings
2½ lemons, sliced
2 heads garlic, halved
1.58 kilograms olive oil
25 grams ground oregano
2 pounds 20/30 shrimp, head-on
91 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Bucatini
Olio verde
Lemon juice
Chopped parsley
Oregano breadcrumbs
METHOD
For the Roasted Garlic-Lemon Butter:
In a mixing bowl, whisk all ingredients together. Transfer to an airtight container and refrigerate.
For the Sauce:
In a saucepan over medium flame, heat oil. Add onions, celery, fennel, and bell pepper. Season with salt and sweat until vegetables are softened. Increase heat and add shrimp shells and heads. Cook until shells are toasted. Season with Aleppo chile. Deglaze pan with wine, then reduce until au sec. Add 4.617 kilograms water. Bring mixture to a boil. Reduce heat and let simmer 1 hour. Add roasted peppers and chiles. Stir to combine. Working in batches, transfer mixture to a Vitamix Commercial blender and purée until smooth. Strain, transfer to an airtight container, and refrigerate.
For the Marinated Shrimp:
In a saucepan over medium heat, cook lemon, garlic, and oil until mixture begins to sizzle. Add oregano. Remove pan from heat and let mixture infuse 5 minutes. Heat and prepare a grill. In a mixing bowl, toss shrimp with salt. Let sit 5 minutes. Rise off brine and pat shrimp dry. In a separate bowl, combine cured shrimp, olive oil, and additional salt. Toss to coat. Grill shrimp, then transfer to a nonreactive container. Strain hot oil mixture over shrimp. Seal container and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Cook bucatini until al dente. Strain and set aside. In a saucepan over medium heat, warm 3 ounces Sauce and 2 tablespoons Roasted Garlic-Lemon Butter. Add cooked pasta and toss to coat. Remove from heat and add olio verde, lemon juice, and chopped parsley. Taste and adjust seasoning. Transfer mixture to a serving bowl with 3 pieces Marinated Shrimp. Garnish with breadcrumbs.
