Shrimp and Gravy With Bucatini

• salt
• 1 12 lbs bucatini pasta
• 1 tablespoon extra virgin olive oil
• 6 slices bacon, chopped
• 4 garlic cloves, minced
• 4 celery ribs, finely chopped
• 1 red bell pepper, finely chopped
• 1 large onion, finely chopped
• 5 -6 fresh rosemary sprigs, leaves finely chopped
• 5 -6 fresh thyme sprigs, leaves finely chopped
• black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce
• 1 (12 ounce) bottle dark beer (such as Negro Modelo)
• 1 (28 ounce) cancrushed fire-roasted tomatoes
• 2 lbs large shrimp, peeled, deveined, and tails removed
• 4 -5 cups arugula, stemmed and chopped

1. Bring a big covered pot of water to a boil; salt it and add the pasta; cook to al dente.
2. Meanwhile, heat a large, deep skillet over medium-high heat with the olive oil.
3. When the oil is hot, add in the bacon; cook about 5 minutes, until crisp.
4. Remove the bacon with a slotted spoon; drain off a little of the fat, keeping a thin layer in the pan; then add the garlic, vegetables, and herbs.
5. Season them with salt and pepper; cook for 7-8 minutes.
6. Stir in the flour; cook for 2 more minutes, then stir in the Worcestershire, hot sauce, and beer.
7. Reduce the liquid by half, then add the tomatoes and bring it up to a bubble.
8. When the tomatoes are simmering, add in the shrimp; cook them for 5 minutes or until they are just pink and firm.
9. Drain the pasta; toss it with the shrimp and sauce; adjust the seasonings.
10. Transfer to a large platter; top with chopped arugula.

salt, bucatini pasta, extra virgin olive oil, bacon, garlic, celery, red bell pepper, onion, rosemary sprigs, thyme, black pepper, flour, worcestershire sauce, hot sauce, tomatoes, shrimp, arugula

Taken from www.food.com/recipe/shrimp-and-gravy-with-bucatini-250197 (may not work)