SHRIMP PASTA

Directions

Let's start with the shrimp. We clean the body from the shell and leave the head. We remove the intestine that it has on its back and wash them thoroughly. In a flat pan, we heat olive oil and saute our onion. Then we saute the shrimp for 1 minute on both sides just enough to change their color. We extinguish with ouzo and after the alcohol evaporates, we remove our shrimp and pour in the grated tomatoes, letting the sauce simmer. While the sauce is simmering, we have put the pasta to boil, which we boil for almost half the time indicated on the package. When the sauce thickens, we take the pasta which is still in the water and with a fork we pour it into the sauce along with the water it drips and the shrimp. We simmer everything together for 3-4 minutes until the sauce thickens. Just before the end, we add chopped basil and serve immediately.
-We should not boil the shrimp for more time because they dry out and become harder like rubber.
 -Boil the pasta for less time than indicated on the package so that when you pour it into the sauce it absorbs all the flavor.
-You can replace ouzo with wine if you want and basil with parsley. -Shrimp should be stored in a colander with a wet towel in the fridge. Shrimp are delicate, so it is best to consume them on the same day because otherwise they start to turn black. If they are fresh and you want to freeze them, you should put them in a double bag so that the ice does not burn them. If you want to defrost them, do not put them in water, just let them defrost on their own in a container in the fridge.
-You can prepare the bisque the previous day if you don't have time. Preserve it in the refrigerator, and the next day when you need it, add it to your shrimp pasta. It gives an incredible taste and aroma.