Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by: KLWOZNIAK


Adapted from Better Homes and Gardens, Sept 2012 Adapted from Better Homes and Gardens, Sept 2012
Number of Servings: 4


    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.

TAGS:  Fish |

Rate This Recipe