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!)
| 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. |
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