Whole-Grain Spaghetti Trapanese with Shrimp

This tomato, herb and almond 
pesto is named for the sunny 
fishing port of Trapani in western Sicily, where almonds and olive oil figure prominently in the cuisine. The sauce is traditionally served with busiate, a type of thick handmade corkscrew pasta, but we’ve substituted whole-grain quinoa spaghetti for a healthy 
dose of whole grains.

Prep Time
15 min
Cook Time
10 min
25 min


  • 8 oz 
quinoa spaghetti (or other whole-grain spaghetti)
  • 3 cups 
loosely packed 
fresh basil
  • ½ cup 
+ 1½ tbsp unsalted almonds, toasted and chopped, divided
  • ¼ cup 
extra-virgin olive 
oil, divided
  • 3 tbsp 
chopped sun-dried tomatoes, drained
  • 3 cloves garlic, peeled
  • 1½ cups 
halved cherry tomatoes
  • 12 oz 
medium shrimp, peeled and deveined
  • ¼ tsp each sea salt and ground black pepper
  • 1/8 tsp red pepper flakes
  • ¼ cup 
finely chopped fresh 
flat-leaf parsley
  • 2 tbsp 
grated Pecorino Romano or Parmesan cheese


1. Cook pasta according to package instructions, reserving ½ cup pasta cooking liquid.  

2. Meanwhile, prepare pesto: 
In a food processor, combine basil, 
½ cup almonds, 3 tbsp oil, sun-dried tomatoes, garlic and 4 to 5 tbsp water; pulse until mostly smooth. 
Set aside. 

3. In a large sauté pan on medium-high, heat remaining 1 tbsp oil. Add cherry tomatoes, shrimp, salt, black pepper and pepper flakes and cook until shrimp turn pink, about 4 minutes. To sauté pan, add pesto, drained pasta and reserved ½ cup cooking liquid; toss to combine. Divide pasta among bowls and sprinkle with parsley, cheese and remaining 1½ tbsp chopped almonds.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 578
  • Carbohydrate Content 52 g
  • Cholesterol Content 141 mg
  • Fat Content 4 g
  • Fiber Content 7 g
  • Protein Content 31 g
  • Saturated Fat Content 4 g
  • Sugar Content 6 g
  • Monounsaturated Fat Content 19 g
  • Polyunsaturated Fat Content 5 g