Did you have a frantic Saturday? Are you dreaming of a glass of New Zealand sauvignon blanc and a quiet evening at home? If yes why not prepare some pasta with this easy and festive sauce? I found it in my mother-in-law’s handwritten recipe book and can see why this is one of my husband’s favourites. Just be cautious to use the most tender artichokes you can find, because otherwise they can destroy the dish (and give anybody a reason to complain…)
- 500g linguine or other long pasta
- 500g raw shelled frozen shrimps, very well defrosted
- 1/2 cup olive oil
- 1/2 tsp dried chilli flakes (optional)
- 4 cloves of garlic, minced
- 1 Tbsp ouzo
- 1 cup jarred marinated artichoke hearts in olive oil, drained and quartered
- 250g tomatoes, blanched, peeled and pureed (or grated canned tomatoes)
- 1/4 tsp sugar (optional, depending on the acidity of the tomatoes)
- 2 Tbsp parsley, finely chopped (plus some more for garnishing)
- 1 pinch of dried oregano
- 1 Tbsp lemon zest
- 1 cup feta cheese, cut in 1cm cubes
- sea salt and freshly ground black pepper
Heat the olive oil in a wide saucepan over medium heat. Add the dried chilli flakes (if using) and the garlic and cook for 30 seconds, stirring constantly.Add the ouzo and after 1 minute add the defrosted shrimps and cook for 30 seconds on each side. Transfer the shrimps to a plate and set aside.
Add the artichokes, tomatoes, sugar (if using),parsley, oregano and lemon zest and cook for 2 more minutes.
Remove from the stove and add the shrimps, the cubed feta cheese and season with sea salt and freshly ground black pepper. Keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain the pasta into a colander.
Toss the pasta with the sauce. Sprinkle with some chopped parsley and serve immediately.