| Olive Oil | 4 tbsp. | |
| Large Shrimp | 1 1/2 lb | |
| Salt & Pepper | To taste | |
| Onion | 1 (chopped) | |
| Garlic | 3 cloves, chopped | |
| White Wine | 1 cup | |
| San Marzano Whole Tomatoes | 2 cans, 35 oz each, crushed | |
| Red Pepper Flakes | 1 tsp. | |
| Basil Leaves | 1 cup | |
| Bucatini Pasta | 1 lb. | |
| Ricotta Cheese | 2 cups |
Heat 2 tbsp. olive oil in large skillet over medium heat.
Season shrimp with salt and pepper.
Cook shrimp half-way through (about 3 minutes).
Remove shrimp from skillet, set aside.
Heat remaining 2 tbsp. of olive oil.
Add onion & garlic (cook 3 minutes).
Add wine. Cook for 3 minutes.
Add tomatoes and red pepper flakes. Simmer for 15 minutes.
Meanwhile, boil water, then add salt. Cook pasta.
Return shrimp to skillet. Add basil. Simmer for 5 minutes.
Season with salt & pepper to taste.
Spoon sauce over hot pasta.
Dollop with ricotta cheese. Garnish with basil leaf.
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