Anchovy and Shrimp Bucatini with Zucchini and Tomatoes

Recipe Collection: Dinner

Anchovy and Shrimp Bucatini with Zucchini and Tomatoes is a perfect pescatarian dish that showcases the rich flavors of Italian cuisine. The bucatini pasta, with its unique hollow shape, pairs beautifully with the tender shrimp and the fresh, vibrant zucchini and tomatoes, creating a satisfying meal. This recipe is versatile enough for weeknight dinners or special occasions, making it ideal for pasta lovers. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Select this recipe today and transform your meal prep experience!

Overview

This savory dish combines the earthy saltiness of anchovies with the fresh taste of zucchini and tomatoes, creating a hearty and flavorful pasta meal. The bucatini pasta serves as the perfect base, while the shrimp adds a delightful protein element, making this a well-rounded and satisfying dish.

Diet Type

Pescatarian

Allergies

Shellfish, Gluten, Fish

Cuisine

Italian

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 1 Pound (lb) bucatini pasta
• 2 Ounces (oz) can anchovy fillets, drained
• 3 Cloves garlic, minced
• 1 Pinch red pepper flakes, to taste
• 2 Medium zucchini, sliced
• 1 Pint (pt) grape tomatoes
• 2 Teaspoons (tsp) dried oregano
• 2 Teaspoons (tsp) dried basil
• 1 Pound (lb) shrimp, peeled

Steps

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the bucatini pasta and return to a boil. Cook the pasta, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain the pasta.
2. Meanwhile, in a large skillet over medium heat, combine the anchovies, reserved anchovy oil, garlic, and red pepper flakes. Cook and stir, breaking up the anchovies while stirring, until the garlic begins to sizzle.
3. Add the sliced zucchini to the skillet 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 tomato skins begin to pop, about 5 minutes more. Season with oregano and basil.
4. Add the shrimp to the skillet and cook, stirring, until the shrimp turn pink and are no longer translucent.
5. Serve the shrimp and vegetable mixture over the cooked bucatini pasta. Enjoy your savory shrimp and anchovy bucatini with zucchini and tomatoes!

Enjoy your homemade Anchovy and Shrimp Bucatini with Zucchini and Tomatoes!