Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce
- 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