Spicy Shrimp Pasta
Spicy Shrimp Pasta is packed with flavor and just the right amount of heat. Shrimp, chili peppers, garlic, Bucatini pasta, and topped with fresh Parmesan cheese!
Servings 6 servings
- 12 oz Barilla® Collezione Bucatini
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 chili peppers with tops removed
- 2 pints cherry tomatoes
- 16 oz large shrimp peeled with tails off
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh parsley minced
- crushed red pepper flakes
Cook bucatini pasta in a large stockpot according to package directions until al dente, reserving 1/2 cup of the cooking water.
Meanwhile, heat olive oil and garlic over medium high heat in a large skillet.
Add whole chili peppers and cherry tomatoes.
Saute over medium high heat while pressing the backs of the tomatoes and peppers until they burst, releasing their liquid into the pan.
Once all the tomatoes have burst, continue cooking until slightly thickened, about 5 minutes.
Whisk in reserved cooking water and shrimp.
Stir until shrimp is pink and cooked through.
Remove from heat and stir in cooked and drained bucatini, turning it over in the pan to coat the pasta with the sauce evenly.
Top with parsley, Parmesan, and dried pepper flakes before serving.
Calories: 391kcal | Carbohydrates: 49g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 196mg | Sodium: 743mg | Potassium: 558mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 42.8mg | Calcium: 244mg | Iron: 3.6mg