Shrimp and Grape Tomato Bucatini With a Twist!

sunnysoleil johnston's Note:

Yummy! Roasted garlic, grape tomatoes, and shrimp oven roasted in extra virgin olive oil, herbs and a special twist added. Toss into al dente cooked bucatini, voila! Scrumptious.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 pint grape tomatoes , halved
• 12 garlic cloves , halved
• 1 lb large shrimp , peeled and deveined
• ½ cup extra virgin olive oil , preferably first cold pressed
• ¼ cup extra virgin olive oil , preferably first cold pressed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ cup fresh parsley
• ¼ cup frank's red hot chile n lime hot sauce
• 2 tablespoons frank's red hot chile n lime hot sauce
• ½ cup shaved parmesan cheese (or parmigiano-reggiano, romano, asiago or any other sharp hard cheese)
• 1 lb bucatini pasta

Directions:

1. In a 13x9 metal pan, toss together garlic, tomatoes, olive oil, Frank's Hot Sauce, basil, oregano, salt.
2. Roast in oven @ 400* F (200* C) until tomatoes are shrivelled and garlic tender, approx 30 minutes.
3. Meanwhile in skillet on low high heat 1/4 c oil and 2 tblsp Frank's Hot sauce for 5 mins.
4. Add shrimp to skillet and increase heat to medium high and stirfry until pink and opaque (approx 2-3 minutes).
5. Add shrimp skillet mixture to oven mixture within the last 10 minutes.
6. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 7-10 minutes *TIP* Bucatini can be very hard to control while eating when long and al dente, I usually break dry noodles in half before boiling, otherwise you may have oil splashing all around during dinner from whiplash pasta lol.
7. Drain and return to pot.
8. Add mixture from oven and toss with parsely.
9. Top with shaved parmesan or desired hard sharp cheese.
10. Can be served hot for a main course or cold as a pasta salad side.
11. ENJOY!