1tablespoontomato paste, optional, for stronger tomato flavor
10large shrimp (5 per person)
5-8basil leaves, chopped
1tablespoonpepper flakes (bukovo, hot or sweet)
½cupcrumbled feta cheese for serving
½poundspaghetti or the equivalent of two servings
Instructions
Preheat your oven to 425°F (220°C)
Cut the tomatoes in half and place them cut-side up on the baking pan with the peppers. Bake for 20-30 minutes or until peppers are charred and fragrant.
Cut the peppers in half, remove seeds and peel off their skins. Peel the skins off the tomatoes also.Blend the tomatoes and peppers in a blender (or process in a food processor) until smooth.
Rinse shrimp, remove their heads and peel them. Wrap shells and heads with a piece of cheesecloth and secure with kitchen twine.
Place the cheesecloth in a pot and fill with enough water to boil the pasta. When the water starts to boil remove the cheesecloth, add the pasta and some salt and cook according to directions but one minute less.
Drain and set aside.
While pasta is cooking, sauté the onion with the star anise and olive oil in a large saucepan or skillet over medium/high heat until soft, about 3-5 minutes.
Add the pepper/tomato puree, tomato paste (optional), ouzo, basil, salt, and pepper and boil for 1 minute or until the alcohol has evaporated.
Add the shrimp and cook for 4-5 minutes (depending on their size).
When shrimp is almost done, add the spaghetti into the saucepan and stir gently to loosen it up. Reduce heat to low and cook for 1 more minute.
Sprinkle with bukovo and feta cheese and serve immediately.
Eat!
Notes
You can skip the roasting step if you want to save time.