It is time for some pasta with shrimp and tasty ouzo – tomato sauce! If you are looking for a quick and easy weekday meal, this recipe fits the bill!
Serves: 4 Preparation time: 30΄ Cooks in: 30΄ Ready in: 60΄
500g dried linguine pasta
20 medium shrimps
1½ cup extra virgin olive oil
2 garlic cloves, finely chopped
2 onions (1 finely chopped, 1 quartered)
1 carrot, chopped
1 fennel bulb, sliced + leaves picked for serving
1/4 cup ouzo (or other anise-based alcoholic beverage)
1 tsp dried basil
1 tsp sugar
1 handful basil leaves
1 can chopped tomato
2 ripe tomatoes, grated
sea salt, freshly ground black pepper
Prepare shrimps, removing shells and heads and discarding the little black veins.
In a large pan heat a little oil and cook shrimp shells and heads for 2-3 minutes. Add the quartered onion, carrots and cook for another minute. Add 1½ lt water and boil for 30 minutes. Strain shrimp stock in a clean pan and cook linguine in it according to the packet instructions, adding extra hot water and salt to the pan.
Heat the remaining oil in a large pan with heavy bottom and cook onion and garlic in medium heat for 1 minute until fragrant. Stir in fennel and cook for another 2 minutes. Stir in shrimps.
Add ouzo, and when alcohol evaporates, stir in tomato, salt and pepper, dried basil and sugar. Simmer for a couple of minutes on high heat.
When pasta is al dente, remove it from the water using a slotted spoon directly into the pan, tossing to coat each strand of pasta. Add chopped fennel leaves, toss and divide in dishes, sprinkling with a little extra pepper if you wish.
Photo: Vangelis Paterakis – Food styling: Antonia Kati