- 500 gr frozen and cleaned shrimp
- 500 gr fusilli pasta
- 1 container of tomato sauce (400 gr)
- Fresh basil
- 4-5 garlic cloves
- Trikalinos Sea Salt
- ½ -1 small wine glass of Krinos ouzo
- Rind and juice from ½ lemon
Heat a pan very well, add a bit of olive oil and saute the shrimp for 2 minutes
At the same time we place in a food processor the garlic with 3-4 Tbsp of olive oil and pulse until it forms a pulp, we add it to our pan and salt and pepper to taste.
As we continue to saute we add ½ to 1 small cup of ouzo and we light the pan with a match, if you’re not comfortable with lighting the ouzo you can just let it simmer until the alcohol evaporates.
In a separate pot we add water and plenty of salt to boil our pasta. Boil the pasta 2 minutes less then the package calls for.
Strain the pasta but reserve one cup to add to our sauces. Add the sauce to the pan with the shrimp and stir well while we let it heat up for 1-2 minutes.
Add the pasta to the shrimp and stir well and if needed we add a bit of the pasta water to our sauce.
Remove the pan from the heat and add the lemon rind and juice and plenty of finely chopped basil.