Bucatini with Shrimp, Smoky Roasted Sweet Potatoes & Baby kale by Steven Dolby

Serves 3-4 people

ROASTED SWEET POTATOES

470g Sweet potatoes (peeled & diced)

2 Tbsp olive oil

Good pinch of salt

2 Tsp smoked paprika

1 Tbsp honey

2 Garlic cloves (thinly-sliced)

1/2 Medium yellow onion (finely diced)

60g Pistachio nuts

Bucatini (100 grams per person)

300g Shrimp 13/15

2 Tsp olive oil (for the shrimp)

1/4 Tsp salt (for the shrimp)

Black pepper (optional)

60g Baby kale

Finish with Lemon juice, Red pepper flakes, Pistachios, E V Olive oil & Fresh Parsley (to taste)

Watch video for method

© STEVEN DOLBY