Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce
INGREDIENTS
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pound Bucatini or other fat spaghetti noodle
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2
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tablespoons extra-virgin olive oil
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2
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tablespoon cloves garlic, minced
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2
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pints red and/or yellow cherry tomatoes, halved
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3/4
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pound wild Patagonia or Gulf shrimp, peeled and deveined
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Generous pinch pinch crushed red pepper
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6
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ounces aged feta cheese, broken in pieces
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1
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handful basil, thinly sliced (about 1 cup sliced)
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Extra-virgin olive oil (optional)
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Aged feta cheese (optional)
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