Poblano & Zucchini BUCATINI with Shrimp

Bucatini is a thick spaghetti-like pasta with a hole in the center. Ziti would also work well. The veggies and olive oil in this recipe meld together to create a comforting, almost creamy sauce. An unexpected hit of lime keeps the flavors bright.


  • 1 lb Bucatini
  • ⅓ cup Olive oil
  • 2 Poblano chile peppers, seeded and diced
  • 4 Cloves garlic, thinly sliced
  • 2 Small Zucchini squash, diced
  • 1 lb Medium Shrimp
  • Juice of 1 Fresh Lime
  • Salt & pepper to taste


  1. Boil a large pot of salted water. Cook pasta until al
    dente. Drain.
  2. While the pasta is cooking, warm olive oil in a large
    skillet over medium heat. Add the poblano and garlic
    and cook until beginning to soften, about 10 minutes.
    Stir regularly.
  3. Add the zucchini to the skillet and cook until
    beginning to brown, about 5 minutes. Cover with a
    lid and allow to soften further, another 10 minutes.
    Stir regularly.
  4. Uncover skillet and add the shrimp and cook until
    firm and pink, no more than 3 minutes.
    Remove from heat and stir in juice of 1 fresh lime.
  5. Season with salt and pepper

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