Shrimp and Grape Tomato Bucatini With a Twist!
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 473.19 ml grape tomatoes, halved
- 12 garlic cloves, halved
- 453.59 g large shrimp, peeled and deveined
- 118.29 ml extra virgin olive oil, preferably first cold pressed
- 59.14 ml extra virgin olive oil, preferably first cold pressed
- 4.92 ml dried basil
- 4.92 ml dried oregano
- 2.46 ml salt
- 59.14 ml fresh parsley
- 59.14 ml frank's red hot chile n lime hot sauce
- 29.58 ml frank's red hot chile n lime hot sauce
- 118.29 ml shaved parmesan cheese (or parmigiano-reggiano, romano, asiago or any other sharp hard cheese)
- 453.59 g bucatini pasta
directions
- In a 13x9 metal pan, toss together garlic, tomatoes, olive oil, Frank's Hot Sauce, basil, oregano, salt.
- Roast in oven @ 400* F (200* C) until tomatoes are shrivelled and garlic tender, approx 30 minutes.
- Meanwhile in skillet on low high heat 1/4 c oil and 2 tblsp Frank's Hot sauce for 5 mins.
- Add shrimp to skillet and increase heat to medium high and stirfry until pink and opaque (approx 2-3 minutes).
- Add shrimp skillet mixture to oven mixture within the last 10 minutes.
- 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.
- Drain and return to pot.
- Add mixture from oven and toss with parsely.
- Top with shaved parmesan or desired hard sharp cheese.
- Can be served hot for a main course or cold as a pasta salad side.
- ENJOY!
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RECIPE SUBMITTED BY
sunnysoleil
Grimsby, 0
<p>I live in Ontario Canada and work at Grimsby Kia selling cars! I love cooking and eating good food, love great wines, and being with my family.</p>