This Anchovies and Shrimp Pasta is a bold, flavorful dish that combines briny anchovies with tender shrimp, garlic, and zesty lemon. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner or a special meal that feels fancy without the effort!
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Anchovies may seem intimidating, but they're a secret weapon in Italian kitchens! These tiny fish pack a powerful punch of umami, adding depth and complexity to sauces without overpowering the dish.
I first tried this anchovies and shrimp pasta at an Italian restaurant in the Philippines. The combination of flavors was so unforgettable, I knew I had to recreate it at home! After some experimenting, I finally nailed the perfect balance, and I’m beyond happy with how it turned out. Now, it’s one of my go-to dishes when I want something simple but impressive.
And if you love pasta as much as I do, you’ll want to try some of my other favorites too! My Fettuccine Alfredo Pasta is a creamy classic that never fails, while my Cajun Shrimp Pasta adds a spicy Southern twist. For a touch of elegance, my Creamy Truffle Pasta with Black Truffle Oil, Squid Ink Pasta or Bucatini Pasta with Mushroom and Truffle brings rich flavors to your plate. If you’re craving something cheesy, my Boursin Cheese Pasta is luxuriously creamy, and my Creamy Kielbasa Pasta is a hearty, savory dish that’s perfect for a cozy night in.
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Why You'll Love This Recipe?
- Quick and easy: Ready in under 30 minutes—perfect for busy weeknights.
- Packed with flavor: The briny anchovies, sweet shrimp, and zesty lemon make every bite irresistible.
- Simple ingredients: Uses pantry staples you probably already have.
- Impressive but effortless: Looks fancy enough for guests but is so easy to make.
What are Anchovies?
Anchovies are tiny, silver fish that might not look like much, but they pack a powerful punch of flavor! They're a staple in Italian cooking, prized for their intense umami taste. This savory, almost brothy flavor adds incredible depth to sauces and dressings without overpowering the other ingredients. Think of them as flavor enhancers in disguise!
What Anchovy Taste Like?
Anchovies on their own can be quite salty and fishy. But in cooking, they're a magical ingredient! They dissolve into sauces, releasing a burst of umami – a savory, brothy richness that complements other flavors beautifully. You won't taste the fish itself, but your taste buds will thank you for the depth of flavor they bring.
🥘Ingredients
This shrimp and anchovy pasta is bursting with flavor, and here's why each ingredient plays a starring role:
- Spaghetti Pasta: The base that ties the dish together.Use any kind of pasta you fancy, if spaghetti is not available.
- Olive Oil: Adds richness and helps blend the flavors.
- Capers: These briny little buds add a delightful pop of salty tang that cuts through the richness and keeps things interesting. We'll fry these to make it extra special!
- Garlic: For a fragrant, savory touch.
- Shrimp: Sweet, tender shrimp add texture and protein to the dish.
- Anchovies Fillets: Now, don't be scared! These little fishies dissolve into the magic act, adding "umami" that makes everything taste richer and more complex. Trust me!
- Lemon Juice: Adds brightness and balances the richness.
- Chicken Stock: This adds an extra layer of savory goodness.
- Salt & Pepper: Our flavor fairy dust!
- Pinch of Red Pepper Flakes (optional): A pinch of red pepper flakes adds a subtle kick, but it's totally optional.
- Parmesan Cheese: Adds richness and subtle saltiness to this dish.
- Chopped parsley: A fresh garnish that brightens up the dish.
See recipe card for quantities.
Substitution and Addition
- Gluten-free pasta: Swap spaghetti for your favorite gluten-free pasta.
- Butter instead of olive oil: Adds a richer, creamier texture.
- Add white wine: Substitute chicken stock with white wine for an extra layer of flavor.
- Extra lemon: For a more citrus-forward version, add lemon zest along with the juice.
🔪How to Make Anchovies and Shrimp Pasta
- Fry the Capers: Heat a small amount of olive oil in a skillet over medium heat. Once the oil is hot, add the capers and fry them for 2-3 minutes until they are crispy and golden brown. Remove the fried capers from the skillet and set them aside on a paper towel-lined plate to drain excess oil.
- Prepare the Pasta: Cook your pasta of choice according to the package instructions until it is al dente. Drain the cooked pasta, reserving about ½ cup of the pasta cooking water, and set aside.
- Sauté the Garlic: In the same skillet used to fry the capers, add a bit more olive oil if needed. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Be sure not to overcook them. Set it aside.
- Add Anchovies and Red Pepper Flakes: Stir in finely chopped anchovies and red pepper flakes to the skillet, and chicken stock allowing the anchovies to break down and infuse their flavor into the sauce.
- Combine Pasta and Sauce: Add the cooked pasta and shrimp to the skillet . Toss everything together until the pasta is well coated in the flavorful sauce. Adjust the consistency of the sauce with more pasta water if needed.
- Finish and Serve: Remove the skillet from heat and sprinkle the fried capers over the pasta. Season with salt and pepper to taste, and garnish with chopped parsley or grated Parmesan cheese if desired. Serve the anchovies and shrimp pasta immediately, and enjoy your delicious meal!
Recipe Variation
- Creamy Anchovies and Shrimp Pasta: Add a splash of heavy cream for a richer sauce.
- Anchovy and Shrimp Puttanesca: Add tomatoes, olives, and more capers for a puttanesca-style dish.
- Spicy Anchovy Pasta: Increase the red pepper flakes and add chili oil for extra heat.
- Anchovy and Shrimp with Spinach: Toss in some wilted spinach for a healthy, green addition.
- Anchovy and Shrimp with Breadcrumbs: Top with toasted breadcrumbs for extra crunch.
🥗What to Serve with This?
- Simple Green Salad: A classic choice! Toss some mixed greens with a light vinaigrette for a refreshing counterpoint to the richness of the pasta.
- Garlic bread: A crunchy side to soak up any extra sauce.
- Caesar salad: A crisp, tangy salad pairs beautifully with the bold flavors of the pasta.
- Roasted vegetables: Simple roasted asparagus or broccoli adds balance to the dish.
- Caprese salad: Fresh tomatoes, mozzarella, and basil provide a refreshing contrast.
- Steamed green beans: Lightly seasoned green beans offer a crunchy, healthy side.
- Bruschetta: A classic Italian starter that complements the rich flavors of the pasta.
- Grilled shrimp skewers: Double up on the shrimp with a side of grilled shrimp for an extra seafood boost.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken stock to revive the sauce.
Recipes That Use Anchovies
- Anchovy Toast: Toasted bread topped with butter, garlic, and anchovy fillets for a quick snack.
- Caesar Salad Dressing: Anchovies are the secret to a rich and flavorful Caesar dressing.
- Puttanesca Sauce: A bold tomato sauce with anchovies, olives, and capers.
- Anchovy Butter: Mix anchovies into softened butter for a savory spread.
- Bagna Cauda: A warm dip made from anchovies, garlic, and olive oil, perfect for dipping vegetables.
- Anchovy Pizza: Top your favorite pizza dough with anchovy fillets, olives, and mozzarella.
- Anchovy Pasta Sauce: Anchovies, garlic, and olive oil make a simple, flavorful pasta sauce.
- Anchovy Vinaigrette: A tangy, umami-packed salad dressing made with anchovies and lemon juice.
Top Tip
- Melt the anchovies: Let the anchovies dissolve into the oil for the best flavor integration.
- Don’t overcook the shrimp: Shrimp cook quickly, so keep an eye on them to avoid rubbery texture.
- Balance the flavors: If the dish is too salty, add a bit more lemon juice to brighten it up.
- Use fresh parsley: It adds a nice pop of color and fresh taste to the rich sauce.
Recipe FAQs
Anchovies are good for you! They are rich in omega-3 fatty acids, protein, and essential vitamins like calcium and vitamin D.
No, sardines and anchovies are different fish species. Sardines are larger and milder, while anchovies are smaller with a more intense, salty flavor.
Capers are like tiny, briny olives with a lemony tang and a touch of floral aroma. They pack a salty, savory punch that adds complexity to dishes.
People eat anchovies for their bold, savory flavor and because they add umami to dishes. They’re also packed with nutrients, making them a healthy addition to meals.
Yes, canned anchovies are ready to eat straight out of the can. They are typically preserved in oil or salt, making them a flavorful snack or topping.
Try Other Pasta Recipes
Looking for other recipes like this? Try these:
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📋 Recipe
Anchovies and Shrimp Pasta
Equipment
- 1 pan
Ingredients
- 1 8 ounce spaghetti pasta or any pasta of your choice
- ⅓ cup olive oil
- 3 tablespoon capers
- 4 cloves garlic finely minced
- 1 pound shrimp
- 10 pieces anchovies fillet
- 1 tablespoon lemon juice
- ¾ cup chicken stock
- salt and pepper
- Pinch of red pepper flakes
- chopped parsley for garnish
Instructions
- Fry the Capers: Heat a small amount of olive oil in a skillet over medium heat. Once the oil is hot, add the capers and fry them for 2-3 minutes until they are crispy and golden brown. Remove the fried capers from the skillet and set them aside on a paper towel-lined plate to drain excess oil.
- Prepare the Pasta: Cook your pasta of choice according to the package instructions until it is al dente. Drain the cooked pasta, reserving about ½ cup of the pasta cooking water, and set aside.
- Sauté the Garlic: In the same skillet used to fry the capers, add a bit more olive oil if needed. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Be sure not to overcook them. Set it aside.
- Add Anchovies and Red Pepper Flakes: Stir in finely chopped anchovies and red pepper flakes to the skillet, and chicken stock allowing the anchovies to break down and infuse their flavor into the sauce.
- Combine Pasta and Sauce: Add the cooked pasta and shrimp to the skillet . Toss everything together until the pasta is well coated in the flavorful sauce. Adjust the consistency of the sauce with more pasta water if needed.
- Finish and Serve: Remove the skillet from heat and sprinkle the fried capers over the pasta. Season with salt and pepper to taste, and garnish with chopped parsley or grated Parmesan cheese if desired. Serve the anchovies and shrimp pasta immediately, and enjoy your delicious meal!
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Notes
- Melt the anchovies: Let the anchovies dissolve into the oil for the best flavor integration.
- Don’t overcook the shrimp: Shrimp cook quickly, so keep an eye on them to avoid rubbery texture.
- Balance the flavors: If the dish is too salty, add a bit more lemon juice to brighten it up.
- Use fresh parsley: It adds a nice pop of color and fresh taste to the rich sauce.
Thank you for your feedback 😊