This really reminds one of Greek summers!

                                     SHRIMPS WITH OUZO AND PASTA

                                           

500 g (l lb) fine spaghetti, or any pasta you prefer

2 tbsp melted butter

750 g (1 ½ lb) shrimp, peeled and de-veined

2 tbsp olive oil

60 ml (¼ cup) ouzo

5 spring onions finely chopped

1 clove garlic finely chopped

120 ml (½ cup) tomato juice

3 large, ripe but firm tomatoes, peeled, deseeded and cubed

1 tsp sugar, if necessary

60 ml (¼ cup) dry white wine

2 tbsp chopped fresh basil

Salt and pepper

1/8 tsp Cayenne pepper

150 g (5 oz) feta cheese crumbled

Grated Parmesan, for serving

            Boil the spaghetti in salted water until al dente, strain, add half the melted butter, and keep warm.  Reserve a little of the cooking liquid.

          At the same time sauté the shrimps in 1 tbsp olive oil until they change colour, sprinkle with a little salt, add half the ouzo and ignite.  When the flame dies down, remove the shrimps and keep hot.

          Sauté the spring onions and garlic in the remaining olive oil, season with salt and pepper, and cook until almost soft.  Then pour in the wine and stir for a few minutes, add the tomato juice and cook 10-12 minutes more.  Add the cubed tomatoes, and the Cayenne pepper. Taste the sauce, add a little sugar if the tomatoes are acid, and simmer 5 minutes more.  Add the feta, basil and the remaining butter and simmer gently. Re-taste for seasoning and add salt, if necessary, and freshly ground black pepper.

   

     Combine the shrimps and the spaghetti with the sauce, pour in the remaining ouzo, toss thoroughly and cook a few minutes more. Add a few tablespoonfuls of the reserved spaghetti cooking liquid, if necessary.  Serve hot sprinkled with Parmesan.

(Serves 6-8)