Gamberetti alla busara served with spaghetti and baby rocket. Cooking “alla busara” originated from the Venetian Republic, (the cities of Fiume – where the best crustaceans come from and Croatia – where the idea of this dish came about). This simple recipe composed of onions, garlic, lemon (both zest and juice), chili flakes, white wine, and a bit of tomato purée make it a good summer meal. It is usually served as an appetizer with just the shrimps and crusty bread to dip in its sauce. I opted to do a twist and make it a pasta dish and to even add some baby rocket for an extra zing and it really worked well!
Yield: 4 servings or 2 hungry Miguels plus Mom (see About).
- 3 Tbsp olive oil
- 1 garlic clove, peeled and chopped
- 1 kilo (2 pounds) shrimps, peeled and deveined
- 1 small onion, finely chopped
- 2 cups white wine
- 1/2 Kilo cherry tomatoes
- 1 tsp pepper flakes
- 1/2 lemon, juice
- 1 tsp lemon zest
- salt and pepper to taste
- handful of baby rocket (arugula)
- parsley leaves, chopped for garnish
- 1 pack of spaghetti noodles
Boil spaghetti as directed in package.
In a separate pan, heat olive oil on medium heat. Add onions and garlic. Once softened and aromatic, pour in shrimps. Add cherry tomatoes, pepper flakes, and white wine. Stir in juice of half a lemon and zest. Season with salt and pepper. Pour in cooked pasta and combine. Toss in baby rocket. Transfer to a plate and garnish with chopped parsley leaves. Enjoy!