Bucatini with Shrimp, Spinach, and Tomatoes

Bucatini with Shrimp, Spinach, and Tomatoes


  •     6 oz bucatini Pasta
  •     1 Tbsp. olive oil
  •     1/2 cup. grape tomatoes, sliced in half lengthwise
  •     2 cloves of garlic, minced
  •     20 medium shrimp, peeled and de-veined
  •     1 tsp. dried oregano
  •     a pinch of crushed red pepper
  •     salt and pepper
  •     two big handfuls of spinach


  1. Put the water on to boil  cook bucatini
  2. While  cooking bucatini  peeling and deveining shrimp and chopping up tomatoes and garlic and de-stemming the spinach. .
  3. Heat the olive oil in a medium skillet over medium-high heat. When it’s very hot add the tomatoes and stir them up a bit.
  4. Then add the garlic and stir that up a bit. Let the tomatoes cook for about three minutes, stirring only occasionally, until they start to break down and you get a thick, tomato-ey oil in the bottom of the skillet.
  5. Then add the shrimps. Stir that all up a little, then add oregano, crushed red pepper, and salt and pepper. Saute saute saute, until the shrimps turn a lovely pink color.
  6. Then you can add your spinach
  7. Keep sauteing and stirring everything up until the spinach is nice and wilted add about 2 tablespoons of the cooking water to the shrimp-spinach mixture to loosen it up a little.
  8. Toss your drained pasta into the skillet and stir to coat it all
  9. Serve hot

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