Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce

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)

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.

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.