- 8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni
- 12 ounces peeled and deveined extra-large shrimp
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/3 cup dry white wine
- 2 cups canned crushed tomatoes
- 2 tablespoons grated pecorino Romano cheese
- 1/4 cup thinly sliced fresh basil
- 1 tablespoon fresh lemon juice
- Kosher Salt to taste
1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.
2. Sprinkle shrimp with salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate.
3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, garlic, and crushed red pepper; cook 3 minutes or until vegetables are slightly softened, stirring occasionally. Add wine; cook 1 minute. Stir in tomatoes and remaining 1/4 teaspoon salt; cook 5 minutes or until slightly thickened, stirring occasionally. Stir in shrimp and cheese; cook 30 seconds or until thoroughly heated. Remove from heat; stir in basil and lemon juice. Place about 1 cup pasta in each of 4 bowls; divide shrimp mixture evenly over pasta.