Bucatini Pasta with Shrimp and Anchovies14 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.” - by CWYC
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
- Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Amount Per Serving (4 total)
- 567 cal
- 4.4 g
- 92.1 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I was bummed by this recipe. I made the vegetable/shrimp mixture while my pasta was boiling, and it smelled and tasted so yummy! Then I added a full pound of pasta, and it was way too much. I strongly..." See more recommend only using 8 oz of pasta. I love this idea, though!"
"I really liked this.... for both the flavor and the ease and speed of the preparation. I love onions and use them in pretty much everything, so I added about 1/3 cup of chopped onion (when I added th..." See moree anchovy). I also used a can of fire-roasted tomatoes and used 8 oz of whole wheat thin spaghetti, as there would be way too much pasta if you add a whole box. I think I will add some fresh mushrooms next time as well. Thanks for the great recipe!"
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