|Olive Oil||4 tbsp.|
|Large Shrimp||1 1/2 lb|
|Salt & Pepper||To taste|
|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.