Separate the heads from the shrimp and set aside both the heads and the bodies.

Thinly slice the garlic and leek.

In a pan over medium heat, heat 3 tablespoons of Colavita Premium Italian Extra Virgin Olive Oil and lightly sweat the leeks and garlic. Add in the shrimp heads and lightly press on each one to extract all of the shrimp flavor, followed by the tomato paste. Stir the contents of the pan together to allow the tomato paste to caramelize for 2 minutes.


Add the white wine to the mixture and let simmer on low heat for 5 minutes and then remove the shrimp heads.


Add the cherry tomatoes to the pan and simmer until the tomatoes burst and soften. Once the tomatoes are cooked, blend the mixture together and add salt to taste. Set sauce aside.


Cook the Colavita Bucatini Pasta per the instruction on the package.


Remove the shells and devein the shrimp bodies and cut into small chunks.

Place the cut shrimp into a bowl and mix with the remaining 2 tablespoons of
Colavita Premium Italian Extra Virgin Olive Oil, lemon zest, and juice from half the
lemon, with salt to taste to create a shrimp tartare. Don’t worry about it being raw, the lemon juice and salt will help kill any bacteria, but always make sure you’re using fresh shrimp.


Mix the cooked pasta and warmed sauce together, plate, and top with the shrimp tartare. Drizzle with additional Colavita Premium Italian Extra Virgin Olive Oil if desired.