A rich spicy pasta with shrimp, olives and basil. Very good accompanied by a cold white wine.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
3 tablespoons olive oil
1/2 kilos shrimp, large, peeled and deveined
4 shallots, chopped
3/4 cups dried tomato, sliced
1/2 cups black olive, slices
6 cloves garlic
1 teaspoon lemon zest, yellow (lime)
1/2 teaspoons chili dried, 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
Preparation
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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