INGREDIENTS

500 g linguine

Shrimp stock

• 80 g celery
• 1 clove garlic
• 200 g onions
• 200 g carrots
• 80 ml olive oil
• 2 Tbsp tomato purée
• shrimp heads and shells (from peeling)
• 1 sprig thyme
• 1200 ml water
• 150 g butter
• 100 g cream

For the shrimp sauce

• 1 pack 7 THALASSES Argentinian shrimp, peeled (using the heads and shells for the stock)
• 25 ml olive oil
• 1 clove garlic
• ½ tsp chilli pepper, finely chopped (for a spicier taste)
• 30 g onion, finely chopped
• white wine for deglazing
• 200 g concentrated tomato sauce
• 300 g shrimp stock
• 1 sprig thyme
• 6-7 fresh basil leaves
• 6 grape tomatoes, halved
• salt
• freshly ground pepper

METHOD

In a saucepan, sauté the vegetables with the shrimp heads and shells in a little olive oil over a high heat. Add the tomato purée and cook for a little longer. De-glaze with the white wine, add the water, and leave to simmer for 15 minutes.

Purée the stock using a hand blender and strain through a sieve. Transfer the stock to a smaller saucepan and bring to the boil. Remove from the heat and add the cream and butter.
Heat the oil in a shallow saucepan and sauté the onion, garlic and chili for 4 minutes. De-glaze with the white wine and leave for one minute. Add the stock, tomato sauce and thyme, bring to the boil and reduce.

Then add the shrimp and the grape tomatoes, leave for three minutes, and season with salt and pepper. Meanwhile, cook the linguine according to the instructions on the packet, and add to the sauce. Mix well with tongs and add the cold butter together with the parmesan and the basil leaves.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni