Ingredients
Shrimp marinade
- Zest of 1 lemon
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 50 ml ouzo
- 2 pieces star anise
- 1/2 teaspoon dried oregano
- 20 fresh shrimp, peeled but with their tails on
Combine all ingredients in a bowl before cooking and let the shrimp marinate for 1 hour.
Sauce
- 1 teaspoon olive oil
- 5-6 cloves of garlic, chopped
- 1 cup cherry tomatoes
- 1/2 cup fresh parsley, chopped
- 1/4 cup Kalamata olives
- Juice of one lemon
- 2 tablespoons ouzo
- The marinated shrimp
- Salt and freshly grounded black pepper
- 500 g spaghetti pasta cooked according to the brands’ instructions (save 3 tablespoons of water for cooking the sauce)
- 1/2 cup fresh Panteli mizithra
Method
In a large saucepan, boil salted water. Boil our spaghetti, as directed on the package, while preparing the sauce. When it is ready, and at the same time as preparing the sauce, drain it so that it remains al dente.
In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly. Add the shrimp and sauté for 2 minutes, deglaze with the ouzo and, after letting it evaporate (or off the heat, light it with a flambé match), add the cherry tomatoes, half the parsley, the Kalamata olives, the lemon juice, the salt and pepper.
After stirring the mixture, add the pasta (with a few spoons of the water the pasta was boiled in) and mix. Before serving, add a little fresh parsley and, off the heat, sprinkle with our mizithra cheese. Taste and add salt and freshly ground pepper again, if necessary.
