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Fusilli with shrimps in a tomato basil sauce
Fusilli with shrimps in a tomato basil sauce
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
20 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • Place the shrimp in a bowl and drizzle with some olive oil, salt and pepper. Toss lightly and sauté in a hot non-stick pan for 2 minutes, until browned on all sides.
  • While the shrimp are cooking, beat the garlic clove along with3-4 tablespoons of olive oil in a blender. Blend until pureed. Add the puree to the pan and sauté for another 2 minutes.
  • Add 1-3 shots of ouzo, depending on how much you like the taste. Light it up in the pan with a match. Be very careful doing this. Take all the necessary precautions before do. If you still don’t feel comfortable doing it, just allow the alcohol to evaporate completely.
  • You should be boiling the pasta at the same time. Put the pasta in a pot with boiling, salted water. Boil them 2 minutes less than the instructions given on the box
  • Reserve some pasta water to help making the sauce. Drain the pasta.
  • Add the sauce in the pan with the sautéed shrimp. Stir while it the sauce warms, for about 1-2 minutes.
  • Add the pasta. Toss and add some of the reserved pasta water, if necessary.
  • Remove from heat. Add the grated lemon or lime zest and juice. Top with a generous amount of finely chopped fresh basil.


Don’t mix this dish too much so that the shrimps don’t break apart! 
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