Spaghetti with Shrimp + Spicy Cherry Tomato Pan Sauce
Serves 4 pasta size plates
3/4 pound Bucatini or other fat spaghetti noodle
tablespoons extra-virgin olive oil
2 tablespoon cloves garlic, minced
2 pints red and/or yellow cherry tomatoes, halved
3/4 pound wild Patagonia or Gulf shrimp, peeled and deveined
Generous pinch pinch crushed red pepper
6 ounces aged feta cheese, broken in pieces
1 handful basil, thinly sliced (about 1 cup sliced)
Red Wine Vinegar (a splash)
Extra-virgin olive oil (optional)
Aged feta cheese (optional)
Bring a large pot of generously salted water to boiling. 
Add bucatini [I used spaghetti] and cook until al dente, about 9 minutes 
[I cooked the spaghetti for 12 mins]. 
Drain, reserving 1/3 cup of the pasta cooking liquid to use for the sauce.
Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) of red wine vinegar for acidity. Add the shrimp and a large pinch of crushed red pepper then toss just until the shrimp are cooked through, about 2-4 minutes.
Add the pasta along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat. Stir in the feta and basil; toss with tongs, adding up to 1 Tbsp. more oil and additional feta to taste. Divide between four bowls. Serve warm. 

details // 585 calories + 18g fat