Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce - BHG Recipe

Directions:

1. Bring a large pot of generously salted water to boiling. Add the bucatini and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use in the sauce.
2. Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until the tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes don't give out a lot of juice, add 1 tbsp. water and a splash 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 with the reserved pasta cooking liquid. Toss together over low heat. Remove from heat. Stir in the basil and feta; toss with tongs, adding up to 1 tbsp. more oil and additional feta to taste. Divide among 4 bowls. Serve warm.