This shrimp bucatini with spicy tomato sauce is essentially Shrimp Fra Diavolo made with ingredients from our Hardcore Italians store. I used our Pastificio Gentile Bucatini and our Spoletina spicy tomato sauce, both of which are outstanding, authentic products made in Italy! I loved using them to make a fast and really tasty meal. You may want to double this recipe because you’ll want seconds and leftovers! You can purchase these products by clicking the link here or visiting our webstore.
- 16 oz Pastificio Gentile Bucatini IGP
- 1 jar (280 g) Spoletina Spicy Tomato Sauce
- 3 garlic cloves, minced
- 1 tablespoon red pepper flakes
- 1/3 cup Extra Virgin Olive Oil
- 1/2 lb raw shrimp, deveined and peeled, tail removed
- 1 bunch fresh parsley, chopped
- 1 bunch fresh basil, chopped
- Kosher salt and fresh ground black pepper to taste
- Pour olive oil into a saute pan and turn heat to medium; add the garlic and red pepper flakes and saute until garlic is light brown. Strain olive oil into a bowl and set garlic and red pepper flakes aside in a separate bowl.
- Pour half the olive oil back in the pan and saute shrimp until fully cooked. Add back 1/2 a tablespoon of the garlic and red pepper flake mixture, stir to combine.
- Pour the jar of tomato sauce over the shrimp and stir to combine. Turn down heat and let simmer.
- Meanwhile, cook the bucatini in a pot of salted boiling water until just before al dente.
- Use tongs to remove bucatini when cooked and place the pasta in the tomato sauce with the shrimp. Add a splash of the pasta water into the sauce and toss or stir with a wooden spoon to combine ingredients.
- Add the basil and parsley last, stir or toss to combine.
- Taste test and add salt and black pepper as needed.
- Serve with crusty bread and Rosato (Italian Rosé) or Pinot Grigio!