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)