Busiate with shrimp: I cleaned them by removing the head and shell. Practically, from the half kilo they were, they became half that, but it was worth it. They are delicious even like this, especially because this is shrimp fishing season, which runs from March to August, both for the pink and for the red shrimp, the most prized. Respecting seasonality is important not only for vegetables, but also for fish: this helps protect marine biodiversity.
- Difficulty: Very easy
- Cost: Budget
- Preparation time: 50 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring, All seasons
- Energy 686.78 (Kcal)
- Carbohydrates 93.39 (g) of which sugars 4.04 (g)
- Proteins 40.59 (g)
- Fat 16.17 (g) of which saturated 2.44 (g)of which unsaturated 1.51 (g)
- Fibers 2.72 (g)
- Sodium 1,701.58 (mg)
Indicative values for a portion of 305 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz shrimp
- 9 oz semolina pasta (Busiate)
- 6 tbsp white wine
- 1 1/3 tbsp tomato paste
- 1 clove garlic
- 1 bunch parsley
- 2 tbsp extra virgin olive oil
- 1 1/3 tsp salt
- 1 piece lemon zest
- 1 chili pepper
Tools
- Pot
- Pan
- Kitchen scale
- Cutting board
- Knife
Steps
At first I thought of making a first course of spaghetti with shrimp, but I found busiate at my trusted grocery store near home — a fresh semolina pasta without eggs — and I immediately changed my mind. Anyway, even with spaghetti the shrimp are excellent!
In the pan I put the garlic with the parsley stems, the lemon peel with a piece of hot chili, extra virgin olive oil and, as soon as it’s warm, I added the shrimp. I deglaze with the wine and, as soon as it evaporates, I add a tablespoon of tomato paste.
I cook for 5 minutes, that’s enough. I add chopped parsley and turn off the heat.
I cook the busiate for the time indicated on the package, leaving a couple of minutes undercooked to finish cooking while tossing with the shrimp sauce.
This is how I toss the busiate with the shrimp: I didn’t add tomato, only a tablespoon of concentrate.
I plate the busiate with shrimp and finish with a sprinkle of parsley.
Usually, when I prepare busiate with shrimp, I never make a second course; I finish the meal with a mixed salad.
Here is my ready first course: easy and quick, but above all unique.
Tips
If you are Sicilian like me and, like me, you love busiate, today I recommend another recipe with this fresh pasta: busiate with sausage and friarielli.
Busiate salsiccia e friarielli
FAQ (Questions and Answers)
Where can I find this type of pasta?
I usually buy busiate when I go to Sicily, but I’ve seen them available in specialty shops or well-stocked supermarkets.
Can the pasta with shrimp be prepared with long busiate?
Yes, of course. They will certainly be, if not already, even better than the short busiate.
