Spaghetti alla Busara
Venetian in origin, this dish is traditionally made with scampi and is popular in parts of Italy and is extremely common across the Adriatic in Croatia. One of the most perfect ways to eat pasta and seafood, this dish is super easy and the sauce comes together as the pasta cooks.
Ingredients
- 4-6 cloves garlic peeled and thinly sliced
- ½ tsp chili flakes
- 1 small shallot finely diced
- 250 g (½ lb) spaghetti
- 150 g (5 oz) shrimp peeled, deveined and tails left on (about 8-10 medium shrimp)
- 120 ml (½ cups) dry white wine
- 400 g (14 oz) whole peeled tomatoes drained from its juices and crushed with hands (one small can)
- 1 tbsp flat-leaf parsley chopped
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the garlic and chili flakes to a large skillet along with 1 tablespoon of olive oil. Set over medium heat and slowly cook until the garlic is tender and fragrant but not yet starting to brown, about 5 minutes.
- Add the shallot along with a generous pinch of salt. Cook until softened and translucent, about 2 minutes.
- Meanwhile, add the pasta to the pot of boiling water. Cook for about 2 minutes less than the package suggests. Reserve at least 250ml (1 cup) of the pasta water after cooking for finishing the sauce.
- Add the shrimp in one layer to the skillet. Cook on one side until lightly pink before flipping and repeating on the other side - about 30-90 seconds per side depending on the size of your shrimp. Remove the shrimp from the pan and set aside until later.
- Deglaze the pan with the white wine, scraping up any browned bits that have accumulated on the bottom of the pan. Cook until the wine has reduced by half and the strong alcoholic smell has cooked off, about 2-3 minutes.
- Add the tomatoes, a generous pinch of salt and a good grind of pepper. Stir to combine and cook for a further minute or two. Then, add the cooked pasta and, using tongs, toss to combine and coat in the sauce. Add some pasta water, a little at a time, until the sauce reaches your desired consistency.
- Add the parsley and toss to combine. Add the cooked shrimp, along with any accumulated juices. Toss to combine and taste to adjust for seasoning. Serve immediately.
Video
Nutrition
Calories: 631kcal | Carbohydrates: 107g | Protein: 34g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 398mg | Potassium: 983mg | Fiber: 7g | Sugar: 10g | Vitamin A: 552IU | Vitamin C: 24mg | Calcium: 162mg | Iron: 5mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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