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Bucatini with shrimp and spicy cherry tomato pan sauce pg.138 Recipe

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This recipe for Bucatini with shrimp and spicy cherry tomato pan sauce pg.138 is from Erin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 Lb. Bucatini or other fat spaghetti noodle
2 Tbsp. Extra-virgin olive oil
2 cloves garlic, minced
2 pints red and/or yellow cherry tomatoes, halved
3/4 Lb. Wild patagonian or gulf shrimp, peeled and deveined generous pinch crushed red pepper
6 oz. Aged feta cheese, broken in pieces
1 handful basil, thinly sliced (about 1 cup) extra-virgin olive oil (optional) aged feta cheese (optional)
Directions:
Directions:
1. Bring a large pot of generously salted water to boiling. Add the Bucatini and cook until aldente, 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 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 (about 1/2 Tsp. ) 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 feta and basil; toss with tongs, adding up to 1 Tbsp. More oil and additional feta to taste. Divide among four bowls. Serve warm.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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