Bucatini Pasta with Shrimp and Anchovies

Bucatini Pasta with Shrimp and Anchovies

16
CWYC 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 567 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 92.1g
  • 30%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

16
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ad...

Most helpful critical review

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 st...

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 st...

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 ad...

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 ...

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

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...

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 textu...

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

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 resul...

Very yummy. I made no changes and Hubby went back for seconds.