Cherry Tomato and Shrimp Bucatini

shrimp pasta of the month!

I feel like it has been a monthly tradition to make some sort of shrimp pasta. Shrimp are one of my favorite proteins to use in a pasta dish. They aren’t too heavy, and have a sweet-light taste.

So I’ve got an easy pink shrimp and spring cherry tomato bucatini recipe that will have you going back for seconds. :)

When figuring out what to make, I take inspiration from a few places.

• My local farmers market.

• What’s on sale at the grocery store.

• What my taste buds are craving.

So when it came to this dish, I found some gorgeous cherry tomatoes at the farmers market and pink shrimp were on sale at my grocery store. So needless to say the rest is history.

Wine Pairing: Anything crisp! I grabbed a bottle of Southern Right Sauvignon Blanc (found this at Whole Foods) and added a little lemon wheel for some extra flair. A dry rose or crisp Pinot Grigio would work wonderfully with this too.