Spaghetti with shrimp alla busara is a flavorful main dish that combines the taste of a pasta dish with a traditional dish from Trieste. While busara is usually made with scampi, I chose to use large shrimp, which are decidedly more economical. The word ‘alla busara’ seems to originate from the term ‘busiara’ meaning liar, as fishermen cooked fish scraps this way, as if they were whole fish. To be honest, I used frozen large shrimp, but if you can get them fresh from the fishmonger, the dish will turn out even more flavorful and fragrant. You can enjoy the large shrimp without pasta as well, perhaps served with tender polenta.
Let’s get to work and prepare spaghetti with shrimp alla busara.
If you love spaghetti, check out the following recipes! Delicious!
spaghetti with tuna, tomato, and olives
Spaghetti with tomato and ricotta
spaghetti with tuna and lemon
spaghetti with clams
spaghetti with mussels and zucchini
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for preparing spaghetti with shrimp alla busara
- 11 oz Spaghetti
- 14 oz Shrimp tails
- 14 oz Tomato puree
- 1 clove Garlic
- Half glass White wine
- 4 tbsps Extra virgin olive oil
- to taste Salt and chili pepper
- to taste Parsley or basil
Tools for preparing spaghetti with shrimp alla busara
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- 1 Pan
Preparation of shrimp alla busara
Shell the shrimp and remove the vein, the dark strip on the shrimp’s back. Heat the oil and whole garlic cloves in a pan. Add the shrimp and after browning them, deglaze with white wine (or cognac) and remove them from the pan.
Add the tomato puree. Let it simmer until the sauce thickens. Adjust with salt, chili pepper, and flavor with parsley. When the sauce is ready, add the shrimp again and cook for a couple more minutes. Add the chopped parsley.
Boil the spaghetti in plenty of salted water, draining them while still al dente. Toss them in the pan with the sauce, adding a few spoonfuls of cooking water to create that creamy texture that makes the dish pleasant. Plate and if necessary, season with a drizzle of raw oil. You can keep some large shrimp with the shell for presentation. This dish is perfect for holidays or family dinners because it is extremely tasty, yet not difficult.
Storage
The seasoned pasta should be consumed immediately, but you can prepare the shrimp the day before!
