Start by bringing a big pot of salted water to a boil on high. Cook the bucatini following the package directions. Once done, drain it in a colander and save about ¼ cup of that pasta water.

While the pasta is cooking, place the croutons in a plastic bag, seal it, and crush them into fine crumbs using the back of a skillet.

Step 3

In a 12-inch skillet, add the anchovies and their oil. Cook on medium-high for 3 minutes, using a spatula to mash the anchovies into a paste. Add the spinach mixture in batches, cooking until wilted and stirring constantly. Add the cooked bucatini to the skillet, stirring to combine. Add pasta water, 2 tablespoons at a time, as needed.

Step 4

In a separate skillet, add olive oil and shrimp. Cook for about 2 minutes on each side, then add the cooked shrimp to the pasta.

Step 5

Remove the pasta from heat. Season with salt and pepper to taste. Top with the crushed croutons and Parmesan cheese. Serve immediately.