Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bucatini pasta	1	pound		403.4676	0.0	89.7602	2.2667
anchovy fillet	1	can		403.4676	0.0	89.7602	2.2667
red pepper flake	1	teaspoon		403.4676	0.0	89.7602	2.2667
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
zucchini	2	halved	cut	-	-	-	-
grape tomato	1	pint		403.4676	0.0	89.7602	2.2667
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
shrimp	1	pound	peeled deveined	385.3342	0.0	91.1202	2.312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.