Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce
Nutritional Info
- 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
View full nutritional breakdown of Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce calories by ingredient
Introduction
Adapted from Better Homes and Gardens, Sept 2012 Adapted from Better Homes and Gardens, Sept 2012Number of Servings: 4
Ingredients
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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)
Directions
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.
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.