Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce - BHG
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- 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)
- 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.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce - BHG Recipe at a Glance
- COURSE: Main Dishes