Saganaki prawns with their tasty sauce are also great with pasta. Try it for yourself, and you will remember us!
Materials
One package of short pasta of your choice
20 medium prawns
1½ cups olive oil
Two cloves of garlic, chopped
Two onions (one finely chopped, the second cut into 4)
One carrot in large pieces
1 wine glass of white wine
1 bell pepper in sticks
1 tsp. dry sweet basil
1 tsp. sweet sugar
One handful of chopped parsley
One can of concassed tomatoes
Two grated tomatoes
200g diced feta cheese
Salt Pepper
Procedure
Step 1
Clean the shrimps from their heads and shells and leave only the tails. Clean their backs with a knife and remove their intestines.
Step 2
In a pot, sauté the heads and shells of the shrimps with half a cup of olive oil for 2 minutes. Add the onion (cut into 4) and the carrot and sauté for one more minute. Pour one and a half litres of water and boil for 30 minutes.
Step 3
Drain the stock and use it to cook the pasta later, according to the instructions on the package, adding extra hot water and salt to the pot.
Step 4
In the meantime, prepare the shrimps: heat the remaining olive oil in a saucepan and sauté the chopped onion and garlic for 1 minute. Add the pepper and sauté for another 2 minutes.
Step 5
Deglaze with the wine, and after the alcohol has evaporated, add the concassed tomatoes and the grated tomatoes. Season with salt and pepper and add the dry basil and sugar. Let the sauce simmer until caramelised. Three minutes before turning off the heat, add the shrimp to the sauce to cook with it for the last few minutes. At the end, add the feta cheese and parsley.
Step 6
Drain the pasta and add them to the sauce with the shrimps. Stir and serve on plates, adding extra chopped parsley and freshly ground pepper.
