Shrimp spaghetti by Argiro

For shrimp spaghetti: 

• Remove the shell and the intestines from the shrimp. Leave aside some of the shrimp – heads.
• With these heads and sells, we make a broth with vegetables to boost the shrimp taste in our spaghetti.
• Heat olive oil in a deep pan.
• Saute shrimps for 1 – 1/2′ until they are blushed.
• Remove shrimps and cover them in another plate, to keep them warm.
• In the same olive oil, sauté add onion and chopped fennel.
• Keep sautéing your ingredients, but do not let onion change color.
• Add chopped garlic, and cherry tomatoes, cut in half.
• Sauté and mix for 1 – 2 minutes.
• Add ouzo and keep mixing, until shrimp sauce is glazed.
• Add grated tomatoes for and shrimp broth.
• Boil this sauce for 10 minutes, on hot fire until this mix is sweet and soft.
• Add salt and pepper.
• At the same time, boil your spaghetti for 2 minutes less than the time that it is on its packaging.
• While spaghetti is still hot, put them into the tomato sauce and boil it there for 1-2 minutes more.
• Finally, add your marinated shrimps into the spaghetti.
• Keep boiling for 1 -2 minutes. If needed, add 2 – 3 spoons of broth.
• Pour olive oil on top and withdraw from the heat.
• For your serving, sprinkle chopped parsley on top.

For shrimp broth: 

• Use shells and heads from shrimps to cook an amazing broth.
• In a small pan, add olive oil and sauté shrimp heads for 2′.
• Add: 1/2 onion, 1/2 carrot, 1 garlic clove, 1/2 celery, 1 leek hull, 1 fennel hull, and sauté them all.
• Add: 1/2 tbsp. tomato paste or 2 -3 cherry tomatoes and stir them for 1′.
• Pour with a cognac shot.
• Add 1/2 liter of hot water, some pepper, 1 bay leaf, thyme, and 2 – 3 parsley.
• Boil this broth for 30′.