Bucatini Pasta with Shrimp and Anchovies

Name: Bucatini Pasta with Shrimp and Anchovies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 whole Anchovy; 1 lb Bucatini Pasta; 2 tsp Dried Basil; 2 tsp Dried Oregano; 1 cup Grape Tomato; 1 lb Medium Shrimp; 3 cloves Minced Garlic; 1 tsp Red Pepper Flakes; 2 whole Zucchini

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Anti-Inflammatory Halal 🕌Comfort-Food Clean Eating Pescatarian 🐟

Bucatini Pasta with Shrimp and Anchovies pairs briny anchovies with sweet, juicy tomatoes and tender zucchini for a bold yet balanced seafood pasta. The garlic and red pepper flakes add warmth, while herbs round out the savory sauce that coats springy bucatini. Serve this lively, weeknight-friendly dish when you want something bright, hearty, and full of coastal flavor.

Prep10 mins
Cook15 mins
Serves4
DifficultyEasy

1

Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the bucatini and return it to a boil. Cook the bucatini uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2

Meanwhile, combine the anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up the anchovies as you go, until the garlic begins to sizzle.
3

Add the zucchini; cook until it begins to soften, about 3 minutes.
4

Stir in the grape tomatoes; continue cooking until the zucchini is tender and the tomato skins begin to pop, 5 minutes more.
5

Season with oregano and basil.
6

Add the shrimp; cook and stir until the shrimp turn pink and are no longer translucent.
7

Serve over bucatini.