Shrimp and Grape Tomato Bucatini With a Twist!

Ingredients

• 1 pint grape tomatoes, halved
• 12 garlic cloves, halved
• 1 lb large shrimp, peeled and deveined
• 1/2 cup extra virgin olive oil, preferably first cold pressed
• 1/4 cup extra virgin olive oil, preferably first cold pressed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 cup fresh parsley
• 1/4 cup frank's red hot chile n lime hot sauce
• 2 tablespoons frank's red hot chile n lime hot sauce
• 1/2 cup shaved parmesan cheese (or parmigiano-reggiano, romano, asiago or any other sharp hard cheese)
• 1 lb bucatini pasta

Directions

1. 1

   In a 13x9 metal pan, toss together garlic, tomatoes, olive oil, Frank's Hot Sauce, basil, oregano, salt.

2. 2

   Roast in oven @ 400* F (200* C) until tomatoes are shrivelled and garlic tender, approx 30 minutes.

3. 3

   Meanwhile in skillet on low high heat 1/4 c oil and 2 tblsp Frank's Hot sauce for 5 mins.

4. 4

   Add shrimp to skillet and increase heat to medium high and stirfry until pink and opaque (approx 2-3 minutes).

5. 5

   Add shrimp skillet mixture to oven mixture within the last 10 minutes.

6. 6

   Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 7-10 minutes *TIP* Bucatini can be very hard to control while eating when long and al dente, I usually break dry noodles in half before boiling, otherwise you may have oil splashing all around during dinner from whiplash pasta lol.

7. 7

   Drain and return to pot.

8. 8

   Add mixture from oven and toss with parsely.

9. 9

   Top with shaved parmesan or desired hard sharp cheese.

10. 10

    Can be served hot for a main course or cold as a pasta salad side.

11. 11

    ENJOY!