1 lb. 16/30 Large Shrimp, raw, peeled, and deveined
½ c. red onion, chopped
4 whole medium tomatoes, seeds removed and diced
3 garlic cloves
2 tbsp. Butter
8 oz. Bucatini Pasta
1 ½ tbsp. Basil. Chopped
½ lemon squeezed
1 ½ tbsp. Red wine vinegar
⅛ tsp. Red Crushed Pepper Flakes
Salt and pepper to taste
Fill a large pot with water and add about a tablespoon of salt to the water and bring it to a boil. Add the Bucatini pasta and cook until al dente. Drain the pasta and reserve one cup of the pasta water and return the pasta back to the pot. Add the pasta water back in with the pasta so it doesn’t dry out. Set aside.
In a large saute pan on medium-high heat, add the olive oil. When the pan is hot, add the shrimp to the pan and season with salt and pepper on both sides. Allow to cook on both sides for 3-5 minutes, just until pink, and flip on the other side to cook. Remove the shrimp from the pan and place it in a separate bowl off to the side.
Using the same pan, add the red onion and cook until softened, about 3 minutes. Add the garlic and cook for about 2 minutes. Add the chopped tomatoes and cook for about 5 minutes. Stir and mix the veggies together.
Using tongs, add the pasta to the veggies and toss them together to distribute evenly. Add the butter and allow it to melt with the pasta. Add the chopped basil and toss. Sprinkle with salt, pepper, and red crushed pepper flakes. Finally, add back in the shrimp, add the lemon juice, and red wine vinegar, and give it a final toss. Season with salt and pepper to taste. Serve with grated Parmesan cheese and a little more basil.