Cajun Shrimp Bucatini

(my quick version of Emeril's Gulf Shrimp Pasta)

Note: I used smaller shrimp in this recipe to be able to quickly steam them right in the pan. If you want to use larger shrimp, either add more pasta water, white wine and steam them longer - or even better? Sauté them in the pan BEFORE and set aside. Use the same pan to make the rest of the dish to get all of that shrimp flavour.

1 tbsp olive oil
1 red bell pepper, thinly sliced
1 cup quartered cherry tomatoes
1 cup oyster mushrooms, roughly chopped, tough stems removed (rehydrated if purchased dried)
1 tbsp tomato paste
1 cup fresh corn (or high-quality canned if not in season)
1 tsp roasted garlic (jarred is fine)
4 cloves garlic, minced (or 1 1/2 tbsp pre-minced from a jar)
1/2 cup dry white wine
1 1/2 tsp chipotle chili powder
1 tsp dried basil
1/2 pkg bucatini - cooked in salted water to al dente, pasta water reserved
1 lb raw shrimp (31-40 or 41-60), tails and shells removed

In a large skillet over medium high heat, sauté red pepper in olive oil until slightly softened. Add tomatoes, roasted garlic, minced fresh garlic, oyster mushrooms and sauté for another 3-4 minutes. Add tomato paste, chipotle chili powder and basil, combine well and then add white wine to deglaze the pan slightly and combine well.

Gently mix in bucatini, adding 1/4 cup of pasta water at a time until it is loose and easy to mix.

Scatter shrimp over the pasta and cover. Turn heat to low (or off altogether) and allow shrimp to steam until pink - about 4-5 minutes. Remove lid and toss together. Add a little more pasta water if needed.

Serve in a big pasta bowl and lots of napkins - and a great Spanish tempranillo to bring out those chili notes!