Lemon Shrimp Bucatini with Beet Greens and Cauliflower

Lemon Shrimp Bucatini with Beet Greens and Cauliflower

             Lemon Shrimp Bucatini with Beet Greens and Cauliflower.

Lemon Shrimp Bucatini with Beet Greens and CauliflowerThis is a super simple pasta recipe that has a lemony sauce punched up with pungent capers that further enhance the umami flavors of the dish! Protein rich with seafood and vitamin rich with organic vegetables, my Lemon Shrimp Bucatini with Beet Greens and Cauliflower is a perfect balance of protein, carbohydrates and fats! You can use any seafood that you like or skip the fish altogether for a vegetarian version, maybe use beans to add protein. I used organic beet greens today but any organic green leafy vegetable is fine, such as chard or kale. The organic beet greens gave my Lemon Shrimp Bucatini with Beet Greens and Cauliflower a tint of color and wonderful flavor; the organic cauliflower gives the dish a layer of healthy substance! Enjoy my Lemon Shrimp Bucatini with Beet Greens and Cauliflower with a fresh green salad and dry wine of choice; just delicious!

12- 16 ounce bucatini (reserve 1 cup pasta water)

2 tablespoon extra virgin olive oil

2 tablespoon garlic pepper sauce(DeLallo is good)

1/2 organic cauliflower, roughly chopped

1/4 white wine

2 tablespoons capers, drained

Zest and juice of 1-2 organic lemons

6-8 jumbo raw shrimp, peeled, deveined( or any seafood of choice)

Salt and pepper to taste

2+ cups of organic beet greens, roughly chopped(or leafy green of choice)

1 bunch organic flat leaf parsley, roughly chopped

1/4 cup grated parmesan = more for serving

Seasoned panko breadcrumbs for serving(optional)

In a large chef’s pan, heat oil and garlic pepper sauce to medium high

Add the cauliflower, cook until slightly browned

Add the wine and cook until tender

Stir in capers, zest and lemon juice

Add in the shrimp and simmer until opaque 

Turn off heat, stir in the greens and parsley

In the meantime, cook the bucatini in a large stockpot of well salted boiling water until slightly under al dente, reserve 1 cup of pasta water

Drain the bucatini and add to chef’s pan or use tongs to transfer the pasta to the pan, gently mix through and add the pasta water

Stir in the grated cheese

Serve with extra cheese and seasoned breadcrumbs if desired

Enjoy with a fresh green salad and dry wine of choice 

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