Recipe of Ultimate Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Favorite Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce estimated approx 30 mins.

To begin with this particular recipe, we must prepare a few components. You can have Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce:

1. 3/4 lb Bucatini ( or spaghetti )
2. 2 tbsp EVOO
3. 2 clove Garlic ( minced )
4. 2 pints Red or yellow cherry tomatoes ( cut in half )
5. 1 lb 16-20 Shrimp
6. 1 pinch Red pepper flakes
7. 6 oz Fresh mozzarella cheese ( cut into pieces )
8. 1 bunch Fresh basil ( thinly sliced )

Instructions to make to make Bucatini W/ Shrimp & Spicy Cherry Tomato Pan Sauce

1. In salted water; cook pasta until al dente about 9 minutes. Drain, reserving 1/3 cop of pasta water to use in sauce.
2. Meanwhile; in a large skillet, heat oil over med-high heat. Add garlic& tomatoes. Cook stirring occasionally, until tomatoes soften & the juices begin to bubble, about 3 minutes. If the tomatoes don't give out much juice, add 1 tbls. pasta water & about 1/2 teas. red wine vinegar for acidity. Add the shrimp & a large pinch of pepper flakes, then toss until shrimp are cooked through, about 2 minutes.
3. Add the remaining pasta water. Toss together over low heat. Remove from heat, toss in mozzarella, & basil. Toss w/ tings while adding 1/2-1 tbls. evoo.

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