Easy Shrimp Pasta with Crispy Anchovies – Rich, Crunchy & Delicious!
Craving a pasta dish that’s bold, savory, and unforgettable? This Shrimp Pasta with Crispy Anchovies is packed with rich umami flavor, juicy shrimp, and golden anchovies that add the perfect crunch. The secret is homemade anchovy oil—slowly infused with dried anchovies—that makes the sauce silky, glossy, and full of flavor.Whether you’re cooking for a cozy night in or want to impress your guests, this shrimp pasta recipe is quick, easy, and restaurant-worthy. Pair it with a fresh salad and a glass of white wine, and you’ve got the perfect dinner at home.
Equipment
- 1 sauté pan
- 1 cooking pot
Ingredients
- ½ cup avocado oil
- 10 dried anchovies Japanese or Korean style, medium sized and dried
- 3 oz pasta spaghetti, linguine, or bucatini
- 6-8 shrimp peeled and deveined
- 1 scallions chopped
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 splash white wine
- 1/2 cup fresh parsley leaves chopped (for garnish)
- salt and pepper to taste
- 1 splash extra virgin olive oil to drizzle over final dish
Instructions
- Prep the Ingredients: Chop scallions, mince garlic, halve cherry tomatoes, and roughly chop parsley. Have everything ready for a smooth cooking process.
- Make the Anchovies: Heat avocado oil in a sauté pan over medium heat. Add the dried anchovies and cook gently for about 20 minutes, stirring occasionally, until they turn golden and crispy. Lift them out with a slotted spoon and set aside. Keep the infused oil in the pan—this will be the flavorful base for your pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, about 2 minutes less than the package directions. Reserve 1 cup of pasta water before draining.
- Cook the Shrimp: In a clean pan, heat 2–3 tablespoons of the anchovy oil over medium heat. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes, just until they turn opaque. Remove them immediately to keep them juicy and tender.
- Build the Sauce: In the same pan, add another drizzle of anchovy oil. Stir in the scallions and garlic, cooking for about 1 minute until fragrant. Add the cherry tomatoes and cook for 3 minutes, until softened. Pour in the white wine and let it simmer for 2 minutes, reducing slightly. Season with a little salt and pepper.
- Bring It All Together: Return the shrimp to the pan and stir to coat with the sauce. Transfer the pasta straight from the pot into the pan. Add a splash of reserved pasta water and toss for 1–2 minutes, until the sauce clings to the noodles and looks glossy.
- Serve and Finish: Divide the pasta among plates. Top with the crispy anchovies, sprinkle with fresh parsley, and finish with a light drizzle of extra virgin olive oil for extra flavor.
Video
Notes
- Kick Up the Heat – Add red chili flakes when sautéing the garlic for a touch of spice that balances the richness of the oil.
- Wine Swap – No white wine on hand? Use chicken broth or a splash of lemon juice for brightness.
- Anchovy Upgrade – For a bolder, deeper flavor, mash some of the crispy anchovies back into the sauce instead of just sprinkling them on top.
- Vegetable Boost – Toss in spinach, zucchini ribbons, or roasted bell peppers for extra color and nutrition.
- Cheese Lovers – While the anchovy oil is flavorful on its own, a light grating of Parmigiano Reggiano or Pecorino Romano adds a salty, creamy finish.
- Herb Twist – Fresh parsley works beautifully, but you can also finish with basil or even a touch of dill for a different flavor profile.
- Meal Prep Friendly – Make the anchovy oil ahead of time and store it in the fridge. It keeps for about a week and can be used to elevate other dishes like roasted vegetables, fried rice, or even drizzled on toast.
Nutrition
Calories: 560kcal
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