Shrimp pasta

• Clean the bowels of the shrimps, remove the shells and heads but leave the tails on for decoration.
• Add the heads and shells of the shrimp in a deep pot together with the vegetable buillon cube and the water. Cover the pot, and when it comes to a boil, simmer for 15 minutes the most, so that the broth doesn't get bitter.
• Strain the broth in a bowl and keep it aside.
• Heat the olive oil in a deep pan over medium heat, and sauté the chopped onion and the whole garlic clove for 2 minutes.
• Add salt and pepper to the shrimps and add them to the pan. Add the chili flakes and sauté about 30 seconds on each side, until they become red.
• Pour in the ouzo and allow 1-2 minutes for the alcohol to evaporate.
• Remove the shrimps from the pan, put them on a plate and leave them aside.
• Return the pan to the stove over high heat. Add the brown sugar, star anise and tomatoes and cook for 7-8 minutes.
• Put the shrimps back to the pan to cook for 2 more minutes with the sauce.
• Pour the shrimps' broth in the pan and add the tagliatelle. Stir and lower the heat to medium. Simmer for 6-7 minutes, stirring frequently. When the sauce has thickened but there are still some fluids, add butter or margarine and stir until the sauce thickens.
• Remove from heat. Add the shrimps, basil leaves and zest from 1 lemon.
• Serve with some olive oil and freshly ground pepper

Tips

• It is important not to overcook the shrimps. The more you cook them, the drier and harder they will become.
• We cook the talgiatelle in the sauce for the best shrimp pasta!