Bucatini with Shrimp and Anchovies
Ingredients Required
-
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
-
Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente, then drain.
-
In a large skillet, combine the anchovies with their oil, red pepper flakes, and garlic over medium heat. Break up the anchovies as they heat. When the garlic begins to sizzle, add the sliced zucchini and cook for 3 minutes until it starts to soften. Stir in the grape tomatoes and cook for another 5 minutes, until the zucchini is tender and the tomatoes start to burst.
-
Season the vegetable mixture with oregano and basil, then add the shrimp. Cook until the shrimp turn pink and opaque. Pour the mixture over the cooked bucatini and serve.
Nutritional Details (per serving)
| 567 | Calories |
| 4g | Fat |
| 92g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 567 | |
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 1g | 5% |
| Cholesterol 182mg | 61% |
| Sodium 633mg | 28% |
| Total Carbohydrate 92g | 33% |
| Dietary Fiber 5g | 18% |
| Total Sugars 1g | |
| Protein 38g | 76% |
| Vitamin C 28mg | 31% |
| Calcium 122mg | 9% |
| Iron 9mg | 49% |
| Potassium 779mg | 17% |
* 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.
Evaluation :
5/5