Greek cuisine · Fish & Seafood

Garidomakaronada

Spaghetti in a tomato sauce made from shrimp shells and ouzo, tossed with the shrimp at the end.

Ingredients · for 4 servings

• 400 g spaghetti
• 600 g shell-on shrimp
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 3 garlic cloves
• 1 onion
• 3 tbsp ouzo
• 100 ml white wine
• 1/2 bunch flat-leaf parsley
• 1 red chili pepper
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Peel and devein the shrimp, chill the meat and keep the shells and heads; finely dice the onion, finely chop the garlic, deseed and chop the chili.
2. Heat 3 tbsp olive oil and roast the shrimp shells over high heat for 4–5 min., until they smell deep red, deglaze with the white wine and 300 ml water and simmer uncovered for 10 min.; then strain through a sieve and collect the stock.
3. In the same pot heat the remaining oil, sauté the onion for 5 min. until translucent, fry the garlic, chili and tomato paste for 1 min., deglaze with the ouzo and let it evaporate.
4. Add the tomatoes and the shrimp stock and simmer uncovered for 12–15 min., until the sauce is glossy and creamy; season with salt and pepper.
5. Cook the spaghetti in plenty of salted water 2 min. less than the package instructions, drain and reserve a cup of pasta water.
6. Cook the shrimp in the sauce for 2 min., add the pasta, toss with a little pasta water for 1 min. until everything is bound, and serve immediately sprinkled with parsley.