Preparation time: 35- 40΄
Cooking time: 20΄
For 4-5 servings
1 kg large shrimps
500g Milled Tomatoes KYKNOS/ Passata KYKNOS (slightly concentrated tomato juice)
1 glass ouzo
1 onion (chopped or grated)
2 cloves garlic (melted)
1 bunch fresh herbs (basil, parsley, thyme, etc.)
Extra virgin olive oil
Salt, freshly ground pepper
For the broth
Shrimp heads and shells
1 carrot (coarsely chopped)
1 dried onion (cut in half)
2 sprigs of celery (coarsely chopped)
1250 ml of water
Freshly ground pepper
At first, clean the shrimp by removing the heads, shells and the small intestine, which is on their back. However, keep their tails.
Heat a little olive oil in a saucepan and sauté the shrimps for 2-3 minutes, season with salt and pepper and set aside. Sauté the shrimp shells and heads in the same oil. Add the onion. Finally, add all the other ingredients for the broth and let it simmer for about 20 minutes. Strain the broth into a large saucepan.
In a deep-frying pan or wok, fry the onion and garlic. Deglaze with ouzo and add 1 cup of the broth and the Milled Tomatoes KYKNOS/ Passata KYKNOS. Add the herbs and season with salt and pepper. Simmer the sauce for a few minutes, to stay with its oil. In the last 5-7 minutes add the shrimps.
Meanwhile, boil the pasta, in the pot with the rest of the broth, drain and add them to the sauce. Stir and serve on plates.
If you want, garnish with extra herbs and freshly ground pepper.
For a richer and intense tomato flavor, you may add 1 tablespoon of Tomato Paste KYKNOS to the sauce.
For a spicier result you can add chili flakes to the sauce or a fresh hot pepper.
A little lemon zest when sautéing the shrimps will add a nice detail in flavor.