Bucatini Pasta with Shrimp and Anchovies

This bucatini pasta with shrimp and anchovies recipe is fresh and hearty. Zucchini and tomatoes contrast nicely with the earthy saltiness of anchovies.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 567 Calories

Ingredients

• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 (2 ounce) can anchovy fillets, oil reserved
• 2 zucchini, halved lengthwise and cut in 1/4 inch slices
• 1 pound peeled and deveined medium shrimp
• 1 teaspoon red pepper flakes, or to taste
• 1 pint grape tomatoes
• 1 pound bucatini pasta

Recipe Instructions

Step 1

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

Step 2

Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

Step 3

Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.