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Bucatini with Shrimp and Anchovies

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner
Bucatini with Shrimp and Anchovies
Ingredients
  • 1 pound bucatini pasta
  • 1 (2 ounce) can anchovy fillets, oil reserved
  • 1 teaspoon red pepper flakes, or to taste
  • 3 cloves garlic, minced
  • 2 zucchini, halved lengthwise and cut in 1/4 inch slices
  • 1 pint grape tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 pound peeled and deveined medium shrimp
Instructions
1
Begin by filling a large container with water and adding a moderate amount of salt. Place the pot over high heat and bring the water to a rolling boil.
2
Next, add your choice of pasta to the boiling water and cook for 8-10 minutes or until it reaches a firm yet still slightly yielding texture; remove from the water and drain excess moisture.
3
Simultaneously, combine anchovies with their accompanying oil in a large cooking vessel over medium heat, stirring constantly to break up the anchovies. As the mixture begins to bubble and emit a fragrant aroma, add minced garlic and continue stirring until well combined.
4
Once the garlic reaches a sizzling point, introduce sliced zucchini into the skillet and cook until it starts to soften, approximately 3 minutes. Stir in halved grape tomatoes and continue cooking until the zucchini is tender, and the tomato skins begin to burst open, an additional 5 minutes.
5
Add a sprinkle of dried oregano and fresh basil to the vegetable mixture, then stir in cooked shrimp. Continue cooking until the shrimp turn pink and lose their translucent appearance.
6
Finally, pour the cooked shrimp mixture over your choice of pasta to serve.