Recipes and Cooking Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce 4.1 (57) 4 Reviews Toss bucatini noodles with shrimp, vegetables, and herbs for a fresh and colorful dinner. Garnish this shrimp bucatini recipe with feta cheese and feta and serve with a breadstick for a scrumptious Italian-inspired dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ¾ pound Bucatini or other fat spaghetti noodle 2 tablespoon extra-virgin olive oil 2 tablespoon cloves garlic, minced 2 pint red and/or yellow cherry tomatoes, halved ¾ pound wild Patagonia or Gulf shrimp, peeled and deveined Generous pinch pinch crushed red pepper 6 ounce 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 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 ½ 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. Rate it Print Nutrition Facts (per serving) 585 Calories 18g Fat 74g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 585 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 145mg 48% Sodium 971mg 42% Total Carbohydrate 74g 27% Total Sugars 9g Protein 31g Vitamin C 26.6mg 133% Calcium 313mg 24% Iron 4.1mg 23% Potassium 776mg 17% Folate, total 266.1mcg Vitamin B-12 1.7mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.