INGREDIENTS
500 GR LINGUINI
3-5 SPOONS OF OLIVE OIL
SALT AND PEPPER
700 GR BIG SHRIMPS
2 SHOTS OF OUZO
1 JAR OF BASIL OR OLIVES AND OUZO PAPAYIANNIDES
250 GR FRESH CHERRY TOMATOES CUT IN HALF
SOME FRESH BASIL
SOME FRESH ROKA
PARMEZANA OPTIONALLY
– WE BOIL THE PASTA IN WELL SALTED WATER ( AL DENTE )
– KEEP SOME OF THE WATER FROM THE POT
– CLEAN THE SHRIMPS (LEAVE THE HEAD AND THE TAIL) TAKE THE BLACK THING OFF, WASH THEM
– ADD SOME OLIVE OIL TO THE SHRIMPS AND SALT AND PEPPER AND PUT THEM IN A HOT FRYING PAN UNTIL THEY START TO GET COLOR
– ADD OUZO, LET IT EVAPORATE
– ADD THE SAUCE, STIR UNTIL IT STARTS TO BOIL
– REMOVE THE SHRIMPS
– ADD THE PASTA IN THE FRYING PAN, THE TOMATOES AND THE WATER FROM THE POT WE KEPT
– ADD SALT, FRESH PEPPER, CHOPPED FRESH BASIL
– PUT IN A PLATTER, ADD THE SHRIMPS AND SERVE WITH ROKA (ADD SOME OLIVE OIL TO THE ROKA)