READY IN 25 mins

Bucatini Pasta with Shrimp and Anchovies

Read Reviews (14)

"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." — CWYC

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

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!

—Nicole Burdett

See full review »

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!

—MARFYC

See full review »

17 Ratings

See other versions of this recipe!

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!

—breeannestop

See full review »

Aug 17, 2010

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

—kaspmary

See full review »

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.

—JCL

See full review »

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!

—MOLLE888

See full review »

May 24, 2010

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

—kathjdyer

See full review »

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!

—Lori

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Exchange Gang Pasta with Shrimp

Linguine Pasta with Shrimp and Tomatoes

Italian Shrimp Caprese Pasta

Picante Shrimp 'n' Pepper Pasta

Feta Shrimp Pasta

Garlic Shrimp and Pasta

Creamy Tomato-Basil Pasta with Shrimp

Lemon Pepper Pasta with Shrimp

Pasta With Shrimp, Oysters, and Crabmeat

Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

Nutrition

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.

Nutritional Information

Bucatini Pasta with Shrimp and Anchovies

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 567
Calories from Fat: 40

% Daily Value *
Total Fat 4.4g 7 %
** Saturated Fat 0.9g 4 %
Cholesterol 182mg 61 %
Sodium 633mg 25 %
Potassium 779mg 22 %
Total Carbohydrates 92.1g 30 %
Dietary Fiber 4.9g 20 %
Protein 38.1g 76 %
** Sugars 1.2g
Vitamin A 24 %
Vitamin C 46 %
Calcium 15 %
Iron 88 %
** Thiamin 125 %
Niacin 146 %
** Vitamin B6 31 %
** Magnesium 41 %
** Folate 166 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.