Shrimp Pasta

Serves 2–4 · 30′ prep, 25′ cooking. The whole point is the bisque: the heads and shells become a quick stock, and the pasta finishes in it, so every strand tastes of shrimp. Don't boil that stock longer than 15 minutes or it turns bitter.

Ingredients

• 250 g linguine
• 500 g shrimp
• 1 vegetable stock cube
• 750 ml water
• 1 onion
• 50 ml olive oil
• ½ tsp sugar
• 1 pinch chili flakes
• 1 clove garlic
• 30 ml ouzo
• 2 tomatoes
• 50 g butter
• 4–5 basil leaves
• 1 spring onion
• Zest of 1 lemon
• 50 g parmesan
• Salt and pepper
• Olive oil, pepper, grated parmesan, and basil leaves, to serve

Preparation

1. Thaw the shrimp if frozen, then pull off the heads and peel them, leaving the tails on for looks. Keep the heads and shells — they make the stock.
2. Run the tip of a small knife along the back of each shrimp, from tail toward head, just deep enough to expose the dark vein, and lift it out.
3. Put the heads and shells in a pot with the stock cube and the water. Cover, bring to a boil, then simmer gently for 15 minutes — no longer, or the stock will taste bitter. Strain into a bowl and set aside.
4. Season the shrimp with a drizzle of olive oil, salt, and pepper.
5. Heat a deep frying pan over high heat and sear the shrimp for about 30 seconds a side, until colored. Lift them out onto a plate.
6. Return the pan to high heat. Add the roughly chopped onion, the olive oil, sugar, and chili flakes. Add the minced garlic and sauté a few seconds more.
7. Pour in the ouzo and let it cook off completely.
8. Add the chopped tomatoes, then the shrimp stock and the pasta. Stir, lower the heat to medium, and simmer for 10 minutes, stirring often.
9. When the sauce has thickened but is still a little loose, stir in the butter (margarine works if you want the dish dairy-free) until it comes together.
10. Off the heat, fold in the shrimp and the basil, then the chopped spring onion, the lemon zest, and the parmesan if you're using it.
11. Serve with a drizzle of olive oil, fresh pepper, more grated parmesan, and a few basil leaves.