Lorenza Ávila

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Pasta with Shrimp in Spicy Tomato Sauce

40 mins
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A rich spicy pasta with shrimp, olives and basil. Very good accompanied by a cold white wine.
Learn more about Lorenza Ávila


6 portions
  • 3 tablespoons olive oil
  • 1/2 kilos shrimp, large, peeled and deveined
  • 4 shallots, chopped
  • 3/4 cups dehydrated tomato, sliced
  • 1/2 cups black olives, slices
  • 6 cloves garlic
  • 1 teaspoon lemon zest, yellow (lime)
  • 1/2 teaspoons dry pepper, or dry chili flakes
  • 800 grams tomtato, cut in its juice of 800 grams
  • 1/2 cups basil
  • 1 package linguine pasta, or spaghetti
  • 1 cup feta cheese, fallen apart


Heat 2 tablespoons of oil in a large saucepan over medium-high heat.
Add the shrimp and sauté until they are pink, about 2 minutes. With a large spoon, transfer to a medium bowl.
Add the other tablespoon of oil and sauté for 4 minutes the echalots, the dehydrated tomatoes, olives, garlic, lemon zest and chili powder.
Once the echalots are soft, add the tomatoes in pieces and let boil to thicken the sauce, about 3 minutes.
Add the cut basil to the sauce, return the shrimp to the saucepan and stir. Let cook for 1 minute.
Meanwhile, boil water with salt to cook the pasta. Pass through a colander and add the pasta to the sauce with the shrimp.
Season with salt and pepper and put in the serving dish. Sprinkle with crumbled feta cheese.


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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Blanca Salido Macias
26/10/2013 19:29:53
mmm riquísima se ve muy facil de hacer
Raquel Margarita Ramirez Sanchez
27/02/2013 10:39:11
practico en un solo plato esta todo, muy bueno.

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