- 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
Bucatini with Shrimp and Spicy Cherry Tomato Pan SauceSubmitted by: KLWOZNIAK
IntroductionAdapted from Better Homes and Gardens, Sept 2012 Adapted from Better Homes and Gardens, Sept 2012
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)
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 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.