Bucatini Pasta with Shrimp and Anchovies Recipe - Allrecipes.com
Bucatini Pasta with Shrimp and Anchovies Recipe
  • READY IN 25 mins

Bucatini Pasta with Shrimp and Anchovies

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2010

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 the 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!

Most Helpful Critical Review
Nov 19, 2010

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 recommend only using 8 oz of pasta. I love this idea, though!

Jul 14, 2008

This was a delicious dish. I didn't have anchovies, so I in place of that salty item, I used chopped green olives. They played nicely with the flavors! I also used a can of diced tomatoes in place of the fresh and it worked out really well. Thanks!

Aug 17, 2010

Really, really good. Made as written and it was delicious!

Nov 09, 2007

This is a very nice combination of flavors and definitely one I will try again but with the following changes: replace bucatini with pennete or fettucini and use less of it (I like a much better sauce to pasta ratio), add about 8 oz of tomato sauce to give the sauce some thickness but not too much more salt. Thank you for a great idea.

Oct 26, 2009

SO SO GOOD! I used 1 zucchini and 1 yellow summer squash. I used one large tomato, then added a can of diced tomatoes (drained). I also added some sliced squid, which gave the dish another texture. Overall, absolutely delicious! You must not leave out the anchovies and anchovy oil. They make the dish! Didn't use the recommended Bucatini but rather salad macaroni, which is the same as bucatini only cut up into tiny pieces. Simply delicious!

May 24, 2010

the anchovies give this a great salty punch - thoroughly recommended - thanks for sharing! Kath in London

Dec 04, 2008

I decreased the recipe for one person and I LOVED it! I used 1/2 cup sliced zucchini and 1/2 cup chopped tomatoes. I also used whole wheat penne pasta to decrease the calories which also resulted in 1/2 cup when cooked. I couldn't taste the anchovies which I love so next time I will use more than three anchovies. Make this recipe without making any changes first; you won't be disappointed. Will definitely make again!


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 92.1 g
  • 30%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 38.1 g
  • 76%
  • Sodium
  • 633 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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