Shrimp with Bucatini Pasta Recipe • Seafood Nutrition Partnership


1 (12 oz) pkg bucatini pasta
1 lb raw shrimp, uncooked, peeled, and deveined
1 (5 oz) bag herb-seasoned croutons
½ (2 oz) tin anchovy fillets in olive oil
2 (5 oz) pkgs baby spinach
⅓ cup grated Parmesan cheese
1 Tbsp olive oil
Treat yourself and your family to a delicious meal that will have everyone asking for leftovers!


1.Bring a large pot of salted water to a boil on high. Cook the bucatini according to package directions. Drain in a colander, reserving ¼ cup cooking liquid.
2.Meanwhile, add the croutons to a plastic bag, seal, and pound with the back of a skillet until finely ground like bread crumbs.
3.To a 12-inch skillet, add the anchovies and their oil. Cook on medium-high 3 min., using a spatula to mash anchovies into a paste. Add the spinach mixture, in batches, cooking until wilted, stirring constantly. To skillet, add cooked bucatini, stirring to combine. Add pasta water, 2 tbsp at a time, as needed.
4.In a separate skillet, add olive oil and shrimp. Cook about 2 minutes on each side, then add cooked shrimp to pasta.
5.Remove pasta from heat. Season with salt and pepper to taste. Top with crushed croutons and Parmesan cheese. Serve immediately.

Have you ever tried using bucatini pasta instead of a traditional pasta shape? Well, this type of pasta is perfect for elevating a simple shrimp dish. (P.s. this dish contains anchovies so you’re getting your two servings of seafood with one meal!)

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