Fish

Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce takes several minutes to prepare.

Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce takes several minutes to cook.

Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce makes 4 servings.

The ingredients for Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce are:

8 oz whole wheat Bucatini or other fat whole wheat spaghetti noodle
4 teaspoons extra-virgin olive oil
2 tablespoon cloves garlic, minced
2 pints red and/or yellow cherry tomatoes, halved
1 pound wild Patagonia or Gulf shrimp, peeled and deveined
Generous pinch pinch crushed red pepper
4 ounces fat free feta cheese, broken in pieces
1 handful basil, thinly sliced (about 1 cup sliced)

Here is how you make Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce:

1. Bring a large pot of generously salted water to boiling. Add bucatini and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use for 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 give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) 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 along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat. Stir in the feta and basil; toss with tongs. Divide between four bowls. Serve warm.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 420.3

• Total Fat: 8.0 g
• Cholesterol: 172.3 mg
• Sodium: 632.3 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 7.1 g
• Protein: 37.8 g