Bucatini Pasta with Garlic Shrimp

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 pound bucatini pasta

1 tablespoon extra virgin olive oil

3 cloves garlic (chopped)

dash red pepper flakes

1 pound cherry tomatoes

splash red wine vinegar

25-30 large frozen shrimp (if using fresh shrimp, see note below)

freshly grated parmesan cheese

chopped basil for garnish

Directions

Bring a large pot of salted water to a boil.

Once boiling, add bucatini pasta and cook according to package directions until al dente (about 1 minute before done).

While pasta cooks, add olive oil to a large skillet over medium heat.

Add garlic and red pepper flakes and cook for 1 minute until fragrant.

Add cherry tomatoes to the skillet and cook until browned on all sides and skin starts to shrivel.

Add a splash of red wine vinegar to the pan, cook another 30 seconds.

Add the shrimp the pan, stir to combine and cook until shrimp curl and turn pink, about 5 minutes if using frozen shrimp.

Drain the pasta, add it to the skillet and toss until well combined with the shrimp and tomato mixture.

Top with parmesan cheese and garnish with fresh basil right before serving.

Nutrition

• Calories: 245 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Cholesterol: 88 mg
• Sodium: 423 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 16 g