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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
This recipe has been adapted from from Martha Stewart's One-Pan Pasta. The linguine in the original recipe has been swapped for bucatini, which soaks up lots of wonderful sauce. I also swapped water for chicken broth to add flavor, but make sure to reduce the added salt accordingly. Finally, the addition of shrimp makes this pasta a real treat! —Elizabeth Hiatt
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Ingredients
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12 ounces
Bucatini
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1 pint
Cherry tomatoes
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1
Small yellow onion
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4
Garlic cloves
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4 cups
Low-sodium chicken broth
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1 tablespoon
Butter
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2 sprigs
Basil
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1/2 pound
Shrimp
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1/2
Red pepper flakes
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Salt & pepper to taste
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Parmesan cheese
Directions
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Finely chop the garlic and onion, then sauté in butter for about 5 minutes.
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Halve the tomatoes, then add to the sautéed garlic and onions.
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Add the chicken broth and red pepper flakes to the pan, then season with salt and pepper. Bring to a low boil.
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Add the bucatini pasta, submerge in the sauce, and boil for 5 minutes.
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Add the shrimp, and continue boiling until the pasta is al dente, about 3 minutes.
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Garnish with basil and Parmesan and serve.
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