Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce - BHG |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 pound(s) bucatini or other fat spaghetti noodle |
2 tablespoon(s) evoo |
2 clove(s) garlic, minced |
2 pint(s) red an/or yellow cherry tomatoes, halved |
3/4 pound(s) shrimp, peeled and deveined |
pinch(s) generous pinch crushed red pepper |
6 ounce(s) aged feta cheese, broken in pieces |
1 whole(s) handful basil, thinly sliced (about 1 cup) |
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.
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