Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce - BHG

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)

Preparation

1. 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. 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. 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.