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Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce


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  • 3/4 pound Bucatini or other fat spaghetti noodle
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoon cloves garlic, minced
  • 2 pints red and/or yellow cherry tomatoes, halved
  • 3/4 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)


Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 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.
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.
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, adding up to 1 Tbsp. more oil and additional feta to taste. Divide between four bowls. Serve warm.


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