Shrimp, Cherry Tomato and Oregano Bucatini

By tulawdog

Ingredients

• Bucatini for 2
• 4 garlic cloves, thinly minced
• 12 shrimp, deveined and peeled
• 1 cup of cherry tomatoes, halved
• 1/2 cup of frozen peas
• 1/4 cup of diced feta
• 2 tablespoons of heavy cream
• 4 sprigs of fresh oregano (leaves roughly torn)
• 1/2 lemon, juice and zest
• Olive oil
• Salt and freshly ground black pepper

Preparation

Step 1

Cook the pasta according to package instructions. Add the peas to the pasta pot when there are 5 minutes of cooking time left.

While the pasta is cooking, place a pan on low heat and add a good drizzle of olive oil. Add the garlic and stir to coat. Add the shrimp with a good pinch of salt and pepper and cook until the shrimp just becomes pink and opaque. Remove from the heat and add the cherry tomatoes. Once the pasta and peas are cooked, drain and add to the pan with 2 teaspoons of pasta water and return to medium low heat. Season with salt and pepper. Add the lemon juice, zest, cream, feta and oregano.

Transfer to a serving platter adding a good drizzle of olive oil and seasoning with salt and pepper. Serve immediately. Enjoy!