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.
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- 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.
- 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