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Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce

Makes: 4 servings
Start to Finish 30 mins
Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce
  • 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)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 585,
  • Fat, total (g) 18,
  • chol. (mg) 145,
  • sat. fat (g) 8,
  • carb. (g) 74,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 9,
  • pro. (g) 31,
  • vit. A (IU) 2332,
  • vit. C (mg) 27,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 266,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 971,
  • Potassium (mg) 776,
  • calcium (mg) 313,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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