A Party In my pantry

Simple, fresh flavors.

Ingredients

• 1 Box Pasta Bucatini (or Spaghetti)
• 1/4 cup Olive Oil
• 1 lb Shrimp; raw, peeled and deveined
• 4 Garlic Cloves, thinly sliced
• 1/2 cup dry White Wine
• 1/4 tsp Red Pepper Flakes
• 1 tbsp Lemon Zest
• 3 tbsp Lemon Juice, freshly squeezed
• 2 cups Cherry Tomatoes
• 1/2 stick Butter, room temperature
• Fresh Basil
• Shredded Parmesan Cheese
• Salt & Pepper, to taste

In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook 3-4 minutes, turning halfway through, until they start to turn pink. Remove from the heat and set aside.

Next, add the tomatoes to the pan and let cook until they start to blister and pop, about 5-7 minutes.

Meanwhile, bring a large pot of water to a boil. Once boiling, add salt and then the pasta. Cook the pasta according to their instructions.

Using the tomato skillet, add the garlic and sauté for about 30 seconds, stirring often. Add the wine, red pepper flakes & lemon zest and bring to a simmer. Cook for an additional 4-5 minutes. Next, add the butter, salt, pepper, lemon juice and shrimp. Mix well and then transfer the pasta directly from the boiling water to the skillet. Toss the pasta with the sauce and top with fresh basil and shredded parmesan. Serve hot.