Linguine with shrimps or prawns

Ingredients

• ½ kg (1 lb) pre-cooked and shelled frozen shrimps or prawns
• ½ lb (250 g) linguine pasta
• 3 cups (750 ml) water
• 1 vegetable stock cube
• 2 finely chopped sweet tomatoes
• 2 oz (50 g) butter
• 1 50 mm (2”) clump of fresh ginger, finely chopped
• 1 optional onion quartered
• 1 pinch of dried chili flakes
• ¼ cup (60 ml) olive oil
• 4 tsp (20 ml) ouzo or Pernod
• ½ tsp (2.5 ml) granulated sugar
• Salt and freshly ground pepper to season
• 5 to 6 finely chopped fresh basil leaves
• 1 lemon zest
• Grated parmesan

1. Defrost the shrimps.
2. In a deep saucepan add the water and 1 vegetable cube. Cover and bring to the boil, then simmer for 15 minutes. Pour the stock into a container and reserve for later.
3. Place a large frying pan over high heat. add some olive oil over the shrimp, season with salt and freshly ground pepper, then when the pan gets hot add the shrimp or prawns and sauté ½ minute each side. Don’t cook the shrimp any longer to ensure they retain a soft, succulent texture. Transfer to a plate and set aside.
4. Now, place frying pan over a high heat and add the olive oil.  Add the optional onion to the pan or substitute for the ginger. Add the sugar and a pinch of chili flakes.
5. Now add 20 ml of ouzo or Pernod.  Cook until the ouzo or Pernod evaporates, then add the chopped tomatoes into the pan, adding the stock and the pasta. Stir on a low to medium heat and simmer for 10 minutes taking care to gently stir throughout.
6. Once the sauce has thickened, add the butter and stir in until completely dissolved, the butter helps to thicken your sauce.
7. Remove pan from heat. Now add the shrimps or prawns and the basil leaves and sprinkle over the top, grate the zest of 1 lemon and scatter on top of the pasta. Finally, add grated parmesan and stir again. Serve immediately.
8. Garnish with either whole leaf fresh parsley or basil and freshly ground pepper.