Busiate con gamberetti e pesto alla trapanese is a dish that captures the essence of Sicilian cuisine—fresh, vibrant, and utterly irresistible. Featuring the signature spiral-shaped pasta, succulent shrimp, and a fragrant tomato-almond pesto from Trapani, this recipe is a celebration of the island’s rich culinary heritage. Perfect for summer evenings or whenever you crave a Mediterranean escape, this dish is as stunning to serve as it is simple to make. Let’s dive into the details!
The ingredients you’ll need
- 350 g busiate pasta (or fusilli if unavailable)
- 300 g fresh shrimp, peeled and deveined
- 300 g ripe cherry tomatoes
- 50 g almonds, blanched and peeled
- 50 g Pecorino cheese, grated1 clove garlic
- A handful of fresh basil leaves
- Extra virgin olive oil
- Salt and pepper to taste
The process
Busiate con gamberetti e pesto alla trapanese may sound elegant, but it’s surprisingly easy to prepare. Here’s how to do it step-by-step:
Step 1: Make the Pesto alla Trapanese
In a blender or mortar and pestle, combine cherry tomatoes, almonds, garlic, basil, grated Pecorino, and a generous drizzle of olive oil. Blend until you achieve a creamy but slightly textured pesto. Season with salt and pepper, then set aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the busiate until al dente, according to package instructions. Reserve about 150 ml of pasta water before draining.
Step 3: Sauté the Shrimp
While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the shrimp and season with a pinch of salt and pepper. Sauté for 2-3 minutes on each side until they turn pink and are just cooked through. Remove from heat and set aside.
Step 4: Combine the Pasta and Pesto
Return the drained pasta to the pot or skillet. Add the pesto alla trapanese and a splash of the reserved pasta water, tossing until the pasta is well-coated. Stir in the sautéed shrimp gently to avoid breaking them.
Step 5: Serve
Plate the pasta and garnish with a few fresh basil leaves, an extra drizzle of olive oil, and, if desired, a sprinkle of chopped almonds or grated Pecorino for texture and flavor.
Pesto alla trapanese has a unique flavor profile compared to the more common Genovese pesto, thanks to its use of ripe tomatoes and almonds. This version of pesto is not only a staple in Trapani but also a wonderful representation of the region’s agricultural richness. Sicily’s sun-soaked tomatoes and aromatic herbs give this pesto its signature flavor, making it a delightful complement to the sweetness of shrimp and the firm texture of busiate pasta.
The almonds are also a nod to Sicily’s rich nut-producing history, which is one of the island’s culinary trademarks. While pesto alla trapanese is often used with pasta, it also pairs wonderfully with grilled meats or roasted vegetables, showcasing its versatility.
Everything in Sicily is something you will never forget.
Dylan Thomas
Variations to Try
This dish is highly customizable, and there are a few twists you can experiment with. Swap the shrimp for other seafood like scallops or lobster for a more luxurious touch. If you prefer a vegetarian version, you can skip the shrimp and add roasted vegetables, such as zucchini or eggplant, which soak up the pesto beautifully. For an extra touch of heat, consider adding a pinch of red chili flakes to the pesto or sautéing the shrimp with a little chili oil.
You can also add a few capers to the pesto to give it a briny kick, or even incorporate a touch of lemon zest for a refreshing citrus note that enhances the freshness of the tomatoes and basil.
Busiate with shrimp and pesto alla trapanese is a dish that transports you straight to the sunlit shores of Sicily with every bite. The tender shrimp, delicate pesto, and flavorful pasta come together in perfect harmony, creating a dish that feels as though it’s been passed down through generations.
For anyone seeking to embrace the flavors of the Mediterranean, this Sicilian specialty is the perfect way to dive in. Whether you’re enjoying it as a special dinner or serving it at a gathering, this recipe is sure to become a favorite in your cooking repertoire.
Have you ever made pesto alla trapanese, or have you tried other variations? Share your thoughts and tips in the comments below—buon appetito!
