Column Antonis Foskolos
Shrimp pasta
Our columnist Antonis Foskolos, shares with us his recipe of shrimp pasta.
Shrimp pasta
For 2 servings:
Ingredients:
12 jumbo shrimps 21/25
100ml shrimp stock (bisque)
200gr. pulped tomato
250gr. linguine + 300ml water + extra virgin olive oil
30gr. butter
30gr. grated parmesan
60gr. minced onion
1 Tb. basil pesto
30ml cognac
Fresh leaves of basil
Salt, pepper
In a pot with 300ml of water add the linguine and boil for 8 minutes. Strain and drizzle with olive oil. Set aside.
Peel the shrimps. Add the butter in a pan and place it over high heat. Add the shrimps and sauté for 1 1/2 minute on each side. Transfer to a plate and set aside. Place pan back over high heat.
Next sauté the onion until golden. Add the shrimps and then add the cognac. Once the cognac evaporates, add the bisque and the tomato. Simmer until the liquid is absorbed and then add the linguine and the basil pesto. Stir well and transfer in a big plate.
Chop fine the fresh basil leaves and sprinkle over the pasta. Serve with a glass of white wine.
Enjoy!
