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Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce

This summer dish of noodles tossed with light veggies, shrimp and flavorful herbs is the perfect light, colorful summer dish that comes together quickly for any day of the week! Garnish this delicious dish with feta for the perfect Italian-inspired dinner!


¾ pound Bucatini or other fat spaghetti noodle

2 tablespoons extra-virgin olive oil

2 tablespoons cloves garlic, minced

2 pints red and/or yellow cherry tomatoes, halved

¾ pound wild Patagonia or Gulf shrimp, peeled and deveined

Generous pinch pinch crushed red pepper

6 ounces aged feta cheese, broken in pieces

1 handful basil, thinly sliced (about 1 cup sliced)

Extra-virgin olive oil (optional)

Aged feta cheese (optional)


1. Bring a large pot of salted water to boiling. Add pasta 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 until tomatoes soften and the juices begin to bubble, about 3 minutes. Add the shrimp and a large pinch of crushed red pepper then toss until the shrimp are cooked through, about 2 minutes.

3. Add the pasta with the reserved pasta liquid. Toss together over low heat. Remove from the heat. Stir in the feta and basil; toss with tongs, adding up to 1 Tbsp. more oil and additional feta to taste. Divide between four bowls. Serve warm. Makes 4 servings.

Recipe and Photo Courtesy of: Better Homes and Gardens

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