If you’re looking for a seafood pasta dish that’s both light and satisfying, this Bucatini Pasta with Shrimp and Anchovies is a must-try! The combination of briny anchovies, sweet shrimp, and fresh summer veggies creates a beautifully balanced dish bursting with Mediterranean flavors. The best part? It’s ready in just 25 minutes, making it perfect for busy weeknights or an effortless weekend dinner.
Let’s dive into this irresistible recipe that’s simple to make yet packed with complex flavors!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes.
- Incredible Flavor: Anchovies add an umami depth that enhances every bite.
- Fresh & Vibrant: Zucchini and grape tomatoes bring lightness and color to the dish.
- Perfectly Hearty: Bucatini pasta gives this dish a satisfying, chewy texture.
- Mediterranean Goodness: High in protein, rich in omega-3s, and full of fresh ingredients.
What Does Bucatini Pasta with Shrimp and Anchovies Taste Like?
Imagine twirling a forkful of thick, chewy bucatini coated in a garlicky, slightly spicy, and deeply savory sauce. The anchovies melt into the olive oil, creating a rich base that pairs beautifully with the natural sweetness of shrimp and juicy, bursting grape tomatoes. Hints of oregano and basil add earthy warmth, while red pepper flakes give just the right amount of heat.
It’s a pasta dish that’s comforting yet light, bold yet balanced—a true celebration of coastal Italian flavors.
Ingredients You’ll Need
Here’s everything you need to make this delicious seafood pasta:
- 1 pound bucatini pasta
- 1 (2-ounce) can anchovy fillets, oil reserved
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (or to taste)
- 2 zucchini, halved lengthwise and cut into 1/4-inch slices
- 1 pint grape tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 pound medium shrimp, peeled and deveined
- Salt and black pepper to taste
- Olive oil (if needed, for sautéing)
- Fresh parsley and grated Parmesan (for garnish, optional)
Kitchen Tools You’ll Need
- Large pot for boiling pasta
- Large skillet for sautéing the ingredients
- Wooden spoon or spatula for stirring
- Colander for draining pasta
- Sharp knife for slicing zucchini and mincing garlic
How to Make Bucatini Pasta with Shrimp and Anchovies
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add bucatini pasta and cook until al dente (about 8 to 10 minutes). Drain and set aside.
2. Sauté the Anchovies and Garlic
In a large skillet over medium heat, add the anchovies with their reserved oil. Stir them until they begin to break down, then add the minced garlic and red pepper flakes. Cook for about 1 minute, until fragrant.
3. Add the Vegetables
Toss in the zucchini slices and sauté for about 3 minutes until they start to soften. Then, add the grape tomatoes and cook for another 5 minutes, until the zucchini is tender and the tomatoes begin to burst. Sprinkle in the oregano and basil for extra flavor.
4. Cook the Shrimp
Add the shrimp to the skillet and cook for about 3 to 4 minutes, until they turn pink and opaque. Season with salt and black pepper to taste.
5. Combine and Serve
Plate the cooked bucatini pasta and top with the shrimp and veggie mixture. Drizzle with a little extra olive oil, and if desired, sprinkle with fresh parsley and grated Parmesan for extra flavor.
Enjoy your Bucatini Pasta with Shrimp and Anchovies warm, with a glass of crisp white wine.
What to Serve with This Dish
This seafood pasta pairs beautifully with:
- Garlic Bread – For soaking up all that delicious sauce.
- Arugula Salad – A simple lemon-dressed arugula salad adds a refreshing touch.
- Roasted Asparagus – A light and flavorful veggie side.
- Chilled White Wine – A crisp Pinot Grigio or Sauvignon Blanc complements the dish perfectly.
Tips for Perfect Bucatini Pasta with Shrimp and Anchovies
- Use quality anchovies. They dissolve into the sauce and create a rich, umami-packed flavor.
- Don’t overcook the shrimp. They should be pink and opaque but still tender.
- Adjust the spice level. Add more or less red pepper flakes depending on your preference.
- Save some pasta water. If the sauce seems too thick, stir in a splash of pasta water to help everything come together.
- Swap in different pasta. If you don’t have bucatini, try spaghetti or linguine.
How to Store Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet over medium heat with a splash of olive oil or water.
- Freeze: This dish isn’t ideal for freezing, as shrimp can become rubbery when thawed.
Frequently Asked Questions (FAQ)
Can I make this dish without anchovies?
Yes! If you’re not a fan of anchovies, you can omit them and add a splash of Worcestershire sauce or a bit of miso paste for umami flavor.
What’s the best shrimp to use?
Use medium-sized, peeled, and deveined shrimp for the best texture. Fresh or frozen (thawed) both work well.
Can I use fresh herbs instead of dried?
Absolutely! Use 1 tablespoon of fresh oregano and basil in place of the dried versions.
Is this dish spicy?
It has a mild kick from the red pepper flakes, but you can adjust the spice level to your taste.
Can I use another type of pasta?
Yes! Spaghetti, linguine, or fettuccine make great alternatives.
Final Thoughts
This Bucatini Pasta with Shrimp and Anchovies is a fantastic way to enjoy bold, seafood-rich flavors in a simple yet elegant meal. Whether you’re making it for a cozy dinner at home or serving guests, it’s sure to impress.
If you try this recipe, I’d love to hear what you think! Leave a review below or share your creation on Pinterest—I can’t wait to see how it turns out.
More Seafood Pasta Recipes You’ll Love
- Garlic Butter Shrimp Pasta
- Linguine with Clams and White Wine Sauce
- Spicy Arrabbiata Shrimp Pasta
Happy cooking!