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
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