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Pasta with shrimp saganaki

preperation 10΄ Preparation
cup 20΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Extrafino No12

500 g MISKO Extrafino No12

12 shrimps No3, without shell

1 onion, finely chopped

2 cloves of garlic, grated

½ tsp. dried hot red pepper flakes (Bukovo)

40 ml ouzo

500 g tomatoes, grated

1 tsp. sugar

1 tsp. dry oregano

250 g Feta cheese, crushed

5-6 fresh oregano sprigs

olive oil


freshly ground pepper

materials METHOD

In a shallow pot, heat 2 tbsp. olive oil and sauté the shrimps for 2-3 minutes, sprinkled with salt and pepper to taste. Transfer the shrimp to a plate.

In the same pot, add another 3-4 tbsp. olive oil and sauté the onion for 2-3 minutes until soft. Add the garlic and bukovo and sauté for 1 minute. Pour in the wine and let the alcohol evaporate.

Add the tomatoes, some salt, freshly ground pepper, sugar and oregano and allow the sauce to simmer over medium to high heat for 8-9 minutes until it thickens. Lower the heat, add the shrimp to the sauce and the crushed feta cheese and stir gently, letting it boil for 2-3 minutes.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Extrafino No12. Stir with a fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and add it to the pot with the sauce. Stir gently and remove from heat.

Serve the pasta hot, sprinkled with a bit of fresh oregano.

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