Shrimp pasta

Instructions

Remove the shells from the shrimp, leaving the heads on — they hold all the flavor.
Carefully remove the dark vein (intestine) from the back of each shrimp.
Heat the olive oil in a deep frying pan over medium heat. Add the onion and the whole garlic clove, and sauté for 2 minutes.
Add the shrimp and cook for 1 minute per side, just until they change color.
Season with salt, pepper, and add the hot pepper for extra zest.
Deglaze the pan with ouzo and let the alcohol evaporate for 1–2 minutes.
Remove the shrimp from the pan, place them on a platter, and cover.
Add the brown sugar and tomatoes to the pan and simmer for 7–8 minutes.
Return the shrimp to the pan and simmer for just 2 more minutes, allowing them to soak in the flavor.
Meanwhile, cook the pasta until al dente. Using tongs, transfer the pasta directly into the sauce, allowing some of the pasta water to come along.
Toss over high heat for 1 minute, letting the sauce coat the pasta beautifully.
Sprinkle with chopped parsley and serve immediately.

For more flavor, keep the head on the shrimp. This is the secret to having an intense and vibrant flavor in your dish.
How to achieve the juiciest and most tender shrimp: Don’t cook them for too long. A few minutes are enough for them to release all their flavor and deliciousness into the sauce, while remaining juicy and tender. The longer you cook them, the drier, tougher, and more shrunken they will become.
Finish the pasta in the sauce: Your shrimp pasta will be twice as delicious this way. Cook your pasta 1-2 minutes less than the package directions and finish cooking it in the rich sauce. This way, it will absorb all the aromas and flavor.
Enjoy it without cheese! Cheese is strictly forbidden in this recipe. After all, you have such a fresh, precious ingredient that lets you taste the freshness of the sea in every bite. Serve immediately and do not let it wait for any reason.
Cold water on the pasta? Never cool it under running water. It’s unnecessary. Keep all the flavor of the pasta and let it absorb the wonderful sauce, not water. However, you can use a little of the pasta water and add it to the sauce with the shrimp to thin it out.