Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce

Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce
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38 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
30 mins
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Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce

Ingredients
3/4
pound Bucatini or other fat spaghetti noodle
2
tablespoons extra-virgin olive oil
2
tablespoon cloves garlic, minced
2
pints red and/or yellow cherry tomatoes, halved
3/4
pound wild Patagonia or Gulf shrimp, peeled and deveined
 
Generous pinch pinch crushed red pepper
6
ounces aged feta cheese, broken in pieces
1
handful basil, thinly sliced (about 1 cup sliced)
 
Extra-virgin olive oil (optional)
 
Aged feta cheese (optional)

Directions

  1. Bring a large pot of generously salted water to boiling. Add bucatini and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use for the sauce.
  2. Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) of red wine vinegar for acidity. Add the shrimp and a large pinch of crushed red pepper then toss just until the shrimp are cooked through, about 2 minutes.
  3. Add the pasta along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat. Stir in the feta and basil; toss with tongs, adding up to 1 Tbsp. more oil and additional feta to taste. Divide between four bowls. Serve warm. Makes 4 servings.

Nutrition Facts

(Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce)
    Per serving:
  • 585 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 145 mg chol.,
  • 971 mg sodium,
  • 74 g carb.,
  • 5 g fiber,
  • 9 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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