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Bucatini with Shrimp and Roasted Tomatoes

Pasta with Shrimp and Roasted Tomatoes, an easy twenty minute dish. Tomatoes are smokey and complimented with white beans and feta cheese.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts

Ingredients

  • Bucatini with Shrimp and Roasted Tomatoes
  • 1 pound bucatini or pasta of choice
  • 2 pounds wild shrimp peeled, deveined
  • 2 cloves garlic chopped
  • 1 tablespoons finely chopped fennel seeds
  • 2 teaspoons capers
  • 1 1/2 roasted tomatoes made from 4 cups fresh tomatoes
  • 3 tablespoons extra virgin olive oil divided
  • 1 can cannellini beans drained, rinsed
  • 4 tablespoons crumbled feta cheese I use sheep’s feta, purchased in brine
  • 1/2 teaspoon red chile peppers
  • !Roasted Tomatoes
  • 4 cups cherry tomatoes
  • 2 tablespoons olive oil
  • sea salt

Instructions

Bucatini with Beans, Shrimp Instructions

  • Cook pasta according to directions minus 2 minutes (al dente). Use a large amount of water and good amount of salt. Drain immediately. Pasta should be yielding, yet firm.
  • Sauté crushed garlic in 1 tablespoon olive oil, just until soft.
  • Add shrimp to pan, cook just until pink, remove shrimp to a dish, set aside.
  • Mix beans with some olive oil, salt, pepper and fennel seeds.
  • In same pan, add beans. until heated through.
  • Crumble feta.
  • Toss pastas with olive oil, salt, pepper, chili pepper.
  • Add tomatoes, beans.
  • Top each serving with equal amount of shrimp and 1 tablespoon feta cheese.

Roasted Tomatoes

  • Cut a small x on top of each tomato.
  • In shallow roasting pan or toss tomatoes in olive oil. Season with salt.
  • Roast at 375 for 35-40 minutes. Turn at 20 minutes. The tomatoes will burst through their skins.
  • You know they are done when they easily fall apart, and are caramelized. Don’t worry if some skins turn dark, just remove them. The tomatoes will have a rich, smokey flavor.