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