Linguine with Shrimp & Ouzo

The combination of pasta and seafood, especially shrimp, makes a delicious result that very few would have objected to taste!
This proposal is simple yet offers a complex taste! If you have never enjoyed it from your hands this is an opportunity to try it.
The key parameter for its taste is the freshness of the shrimp. You can use frozen, but the flavor of sea will be less pronounced.
The process, especially the preparation and cleaning of the shrimp is a bit lengthy, so ask the sous chef to assist you, or arm yourself with some good mood and time, and start. The final result will reward you.
Yours

work: 1h:30'

time: 1h:30'

medium:

Ingredients (6 servings) 2 lb shrimp 1 bay leaf 1 hot pepper ½ tbsp coarse salt 3 tbsp vinegar	We wash the shrimp well. Add the shrimp into boiling water, add the bay leaf, the hot pepper, vinegar and salt.	Boil for no more than 5' and drain in the colander. Keeping aside the hot water, leaving it to settle. You'll need it to boil the pasta.
Peel the shrimp thoroughly. Optionally we remove the dark intestinal tract if the shrimp are large by slicing along the back. We keep 6-8 shrimp in their shells for decorating the platter.	For the Sauce 1 package linguine ½ kg or whatever pasta we like 100 ml (3.4 floz) olive oil 2 medium onions cut into cubes 3 chopped garlic cloves 4 ripe tomatoes cut into cubes 3 tbsp tomato paste (optional)	1 sweet red pepper, sliced julienne 1 shot of ouzo salt, pepper, paprika Prepare sauce In deep saucepan lightly sauté onion, garlic and…
…add the tomatoes and some water and let it boil for 5΄-7΄	…red pepper and tomato paste, if you want the spaghetti very red. After a few minutes pour ouzo into the sauce. Boil for a few minutes	Add 2-3 cups of the water, in which we boiled the shrimp, in the sauce and when it boils add the pasta. If necessary, during cooking, add some more water. Cook (7'-10') for the sause to be absorbed by the pasta. Just before the end, add the peeled shrimp, stir well and let it boil together for 3'

Serve on a large platter and decorate with whole shrimp we kept aside.

Good Appetite!

Author Zambia G. Sifaki