- 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
- 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.
08/28/2019
recipepes.com
bucatini pasta with shrimp and anchovies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
