Method

​

• FOR THE SHRIMP STOCK:

1. Heat the oil in a saucepan first, add the heads and shrimp shells and let them cook very well.

2. Chop the vegetables in big pieces and saute with the shrimp heads for another 5 minutes on high heat.

3. Add the tomato paste, stir it well at the base of the pot and add the water.

4. Simmer with the pot covered for 15-20 minutes.

5. Strain the stock into a fine sieve, pressing the ingredients with a spoon to get as much liquid and flavor as we can.

​

• FOR THE PLATE:

1. We clean the shrimp by removing the head and the shell for the shrimp stock (we leave the tail for a nicer presentation).

2. We slightly carve the back of the shrimp, from the tail to the head to remove the intestine.

3. Marinate the shrimps with olive oil, salt, pepper, saute on both sides for about 30 seconds on each side.

4. Remove the shrimps from the pan and place them on a plate to use later.

5. Saute the garlic and leek in the same pan with olive oil, add ouzo or wine and once it has evaporated add the tomato sauce and the stock.

6. Bring to a boil, add the tagliatelle and cook for 5-6 minutes, stirring frequently (add the shrimps at the last minute before removing the pan from the heat).

7. Then test if the tagliatelle has boiled and the sauce has thickened and remove the pan from the heat (in case the pasta has not boiled and we do not have moisture in the pan, add a little water).

8. Serve the pasta with parmesan and arugula leaves.