Shrimp scampi spaghetti
( Spaghetti alla busara )

Shrimp scampi spaghetti recipe

Preparation and cooking

• - Prepare shrimp scampi broth.
  Chop onion and put half in a saucepan together with half olive oil and bay leaf.
  Remove head from scampi and add to the saucepan.
  Let all fry slightly on very low heat, stirring now and then, so that shrimp scampi heads come in contact with hot olive oil everywhere.
  When their shell change color, pour in 2 liters (4 1/4 pints) water.
  Bring to a boil again, reduce heat and simmer, about 15 minutes.
  Strain broth and let shrimp scampi heads cool.
• - Prepare pasta sauce.
  Meanwhile put remaining olive oil in a non-stick frying pan.
  Add shrimp scampi tails too and let them fry slightly on very low heat, about 4 to 5 minutes, stirring frequently.
  Remove tails with a skimming ladle and put them apart.
  Now add remaining onion and let it fry slightly, stirring often, about 5 minutes.
  At this point pour in pureed tomatoes.
  Let it flavor, stirring, about 2 minutes, and then pour in a ladle of hot shrimp scampi broth.
  Continue cooking for other 5 minutes.
  Season to taste with salt.
• - Cook spaghetti.
  Dilute broth with water to have the right quantity to boil pasta.
  Season to taste with salt.
  Cook spaghetti al dente stage.
• - Meanwhile ...
  ... remove shell from shrimp scampi tails, end part excluded. Look at the photo for more details.
  Crush or open with scissors shrimp scampi claws, if they are large, to remove other meat that you will add to pasta sauce, off the stove.
  Mix plain dried breadcrumbs with paprika or chili in the amount you prefer.
  Wash chives, pat dry with absorbent kitchen paper and cut with scissors.

Just before serving

• - Drain spaghetti. Remember to put apart some cooking broth. You could use it, tossing your pasta dish if your sauce is too reduced.
• - Transfer spaghetti into the saucepan with the sauce and stir in breadcrumb-and-paprika mixture on high heat. Then add shrimp scampi tails too and stir with delicacy.
• - Turn off the stove.
  Your dish is ready to serve.

Note

Tips

• - You can also make spaghetti busara style with smaller shrimp scampi than the one you see in the photo. The one you see in the background (completely empty, it's only its shell to garnish the dish) gives you an idea of ​​the size of shrimp scampi my husband Carlo and I had used when we took the photo.
  Smaller shrimp scampi are cheaper but keep in mind that the preparation is definitely longer even if it does not change.
• - I can not tell you, in the case you have any spaghetti left, if they are still good when heated. I guess not because scampi would be overcooked! It has never happened to have leftovers! =_^
• - For garlic lovers. Add a clove to onion in pasta sauce, but remove it before pouring in pureed tomatoes.

Menu planning

• - Shrimp scampi spaghetti are ideal for your special occasions, dinner on Christmas Eve or New Year's Eve. You can do it all year round.
  I do not suggest it for your family menu for its cost and calories!
• - Spaghetti, busara style can be combined with other many crustaceans, shellfish and salt fish without any problem in the same menu.
• - In a full menu this recipe serves 4 not 2.

Healthy eating

• - As you can see, shrimp scampi spaghetti in a tomato sauce has a much higher number of calories compared to other pasta recipes of mine. Everything depends on the portion of pasta, larger than the norm (100g against the usual 80g) and the amount of olive oil (three tablespoons)
• - Fiber per serving: 5.8 grams

Loretta

What's the right wine for " Shrimp scampi spaghetti "?

Without any doubt Trentino Muller Thurgau (white wine from Trentino - Alto Adige)

A little history

Cooking method, busara or busera or buzara style, has its roots in Istrian land but now it is widespread throughout Veneto coast. It is used to cook crustaceans and salt fish. The origin of this term is probably linked to a covered container that fishermen used to cook fish on the boat in the the past time.
In any case, this cooking technique involves browning fish or crustaceans in olive oil and garlic or olive oil, garlic and onion, adding wine and sparkling with breadcrumbs and paprika or chili powder just before seerving. The result is a rather spicy and flavorful sauce. I generally do not use garlic and do not add wine because, according to all people who tasted my dish, it is much better ;))