INGREDIENTS

500 g linguine (or spaghetti)

For the 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 (using the peeled shrimp in the sauce)
• 1 sprig thyme
• 1200 ml water

For the shrimp sauce

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

METHOD

Sauté the vegetables with the shrimp heads and shells in a little olive oil over a high heat. Add the tomato purée. 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.

In another saucepan, sauté the onion, garlic and chili for 4 minutes. Add the tomato purée and de-glaze with white wine or ouzo. Add the stock, tomato sauce and thyme. Bring to the boil and reduce until thickened.

Then add the shrimp and cherry tomatoes and season with salt and pepper. Meanwhile, cook the linguine or spaghetti according to the instructions on the packet, and add to the sauce. Mix well with tongs and serve with basil leaves.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni