INGREDIENTS

• 850 g 7 Thalasses peeled shrimp
• 1 onion, finely chopped
• 1 bunch parsley, finely chopped
• A few leaves fresh spearmint, chopped
• 3 cloves garlic, minced
• 200 g tomatoes, finely chopped or grated
• 60 g extra virgin olive oil
• 10 g salt
• 10 g pepper
• 5 g red pepper flakes
• 10 g sweet paprika
• 400 g linguine

METHOD

Warm the oil in a deep frying pan, add the onion and the garlic and sauté. Add the shrimps and cook for two minutes on each side then remove.

Add the tomato and the spices and leave them to form a sauce. Just before the end, add the parsley and the shrimps.

Strain and add the linguine to the frying pan, tossing lightly (you can cook it while you are making the sauce). Alternatively, plate the linguine and add the sauce and the shrimps on top.

Extra tip

When making any pasta sauce, it is usually best to make sure the sauce is ready first, so the pasta does not go soft.

IAKOVOS APERGIS
Chef
Head Chef at the Tzaneio General Hospital