Touch of Heat Shrimp Pasta

I've been traveling for what feels like a month straight and sorry to say the blog has been neglected. So now I am back in town (for a few days) and we are back to the stove. This is a variation of Gordan Ramsey's Lobster Spaghetti. (except without lobster or spaghetti)  Lobster is too friggin expensive...spaghetti is boring..

1 Lbs Shrimp, peeled, tailed, deveined
2 Tbsp Olive Oil
1 Shallot, diced
4 Cloves garlic, minced
1 pint grape tomatoes, halved
1/4 C White Wine
1 Tsp crushed red pepper
1/2 C basic tomato sauce, Marinara
1/2 Lbs Bucatini pasta
1/2 Cup chopped basil

Bring large pot of water to boil for the bucatini. Cook until done.

Meanwhile, heat a large skillet over med-high heat. Add Olive Oil. Add Shallots and sautee 2 mins (until soft). Add garlic, sautee 1 min until fragrant. Add tomatoes. Season with Salt and Pepper. Add white wine and reduce to 1/4th. Add crushed red pepper and stir in tomato sauce. Reduce heat to med and let simmer 2 mins. Add the shrimp and cook 4 mins. Add pasta and toss to coat, cooking 1 min. Ensure shrimp are cooked through. Remove from heat, add basil and toss. Season to taste with salt and pepper.

Serve immediately...Enjoy!