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Baked bucatini with shellfish ragout

Preparation Time: 15 min.

Difficulty: easy

Cooking Time: 25 min.

Portions: 4

A complete, healthy and tasty first course of pasta, so much so that it becomes a perfect single dish. A recipe that requires few ingredients and a few steps to bring to the table a dish with Mediterranean colors and flavors.


  • 400 g of shrimp

  • 320 g of bucatini

  • 200 g of datterini tomatoes

  • bread crumbs

  • garlic

  • chilli powder

  • chopped fresh parsley

  • extra virgin olive oil

A Mediterranean recipe based on a few simple ingredients: bucatini, tomatoes and shrimps, spices and condiments, for a first course of pasta, and fish, with a strong flavor. A single dish particularly suitable for the period in which the tomatoes are fresh and tasty, from June to September, even if the passage in the oven can be critical in the warmer months. The recipe for bucatini with baked shellfish ragout involves a few simple steps: cleaning the prawns, cooking the tomatoes and pasta, assembling everything and putting it in the oven.

With the same pasta format we have prepared Bucatini with shrimp, which do not require a passage in the oven but have the same light and Mediterranean ingredients at the base. Also tasty is the recipe for bucatini with mussel sauce or that of Spaghetti with scampi and scallops sauce.

Pasta first courses allow you to bring to the table an infinite variety of proposals, often unprecedented but above all quick, sometimes ready in the cooking time of the pasta itself.


Phase 1

To prepare the recipe for baked bucatini with shellfish ragout, first clean and chop the prawns, keeping some whole and peeled aside. Cut the tomatoes into quarters and pass them in a pan with the oil, at medium-high temperature, until the excess water is removed.

Phase 2

Meanwhile, boil the bucatini al dente in plenty of salted water, drain and transfer them to the pan with the tomato sauce. Add the chopped prawns and sauté for a few minutes.

Phase 3

Transfer everything to a baking dish and season with a pinch of red pepper and a few pieces of garlic. Complete with the peeled prawns, breadcrumbs and chopped parsley. Bake in a convection oven at 180 ° for about 10 minutes. Remove from the oven, let it cool and serve your bucatini with shellfish ragout.

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