Main Course
Greek Shrimp Pasta with Cherry Tomatoes
- Total timeTotal
- 30′
- ServingsServings
- 2-4
Greek shrimp pasta, which we call garidomakaronada in Greece, is one of the most loved summer dishes by the sea. After many tries, I settled on my favorite version, with cherry tomatoes and a quick stock made from the shrimp heads, which gives the sauce all its flavor.
Greek shrimp pasta, which we call garidomakaronada in Greece, is one of the most loved summer dishes by the sea. After many tries, I settled on my favorite version, with cherry tomatoes and a quick stock made from the shrimp heads, which gives the sauce all its flavor.
The recipe
Greek Shrimp Pasta with Cherry Tomatoes Recipe
Total time 30′ · 2-4 servings
Ingredients
Method
- Start by cleaning the shrimp. Fresh shrimp are best; otherwise use frozen, but not precooked.
- Cut off the heads with a small knife, and carefully peel off the shells and tails by hand.
- Score each shrimp along the back and remove the vein.
- Place the cleaned shrimp in a bowl, add 1 tbsp olive oil, a little salt and pepper, and toss.
- Heat a small pot well, add 2 tbsp olive oil and all the shrimp heads and shells.
- Sauté over high heat for 3 minutes, pressing the heads with a wooden spoon to release all their flavor.
- Add 200 ml water, lower the heat to medium, cover and simmer for 15 minutes.
- Meanwhile, wash the cherry tomatoes and cut them in half.
- Peel and finely chop the onion.
- Heat a large frying pan, add 2 tbsp olive oil and the onion, and sauté over medium heat for 3 minutes.
- Finely chop or crush the garlic, add it to the pan and keep sautéing for about 4 minutes, until the onion is soft but not browned.
- Add the cherry tomatoes to the pan to start the sauce.
- Raise the heat, add salt, pepper, the brown sugar and 3 basil leaves, and cook for about 10 minutes.
- Strain the shrimp stock and add it to the tomato sauce, so it takes on all the shrimp flavor.
- Lower the heat and let the sauce simmer while you cook the pasta.
- Bring plenty of water to a boil in a large pot, add a little salt and cook the pasta for 3 minutes less than the package directions.
- Meanwhile, heat a small frying pan well and sear the shrimp for 30 seconds.
- TipCook the shrimp very briefly so they stay juicy; they will finish cooking in the tomato sauce.
- Deglaze the shrimp with the cognac and cook for another 30 seconds, until the alcohol evaporates. You can flambé the cognac if you like, but never under the range hood, because of the fire risk.
- Add the shrimp to the sauce, and use tongs to move the pasta straight from the pot to the pan.
- Toss gently and let it cook for a few minutes, until the sauce coats the pasta.
- Take the pan off the heat, add the rest of the basil, chopped, and the butter, if using, for a silkier sauce.
- Serve the garidomakaronada hot, with freshly ground pepper and a drizzle of olive oil.
