In a pot we heat 2 tbsp. olive oil and sauté the shrimps for 30 seconds on each side. While sautéing, we add salt and pepper. We remove from heat and leave them aside.
In the same pot we heat up another 2-3 tbsp. olive oil and sauté the onions for 2-3 minutes until they soften.
We add garlic, salt and freshly ground pepper and sauté for 1 minute.
We add the tomato paste and when it looks slightly “burnt”, we scrape the bottom of the pot with a wooden spoon.
We pour in the wine and when most of the alcohol has evaporated, we add the grated tomatoes. We lower the heat and let the sauce thicken for 12-15 minutes.
Finally, we add the shrimps to the sauce and remove from heat, but keep it warm.
We prepare the pasta. We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt and MISKO Lasagne . We stir with a cooking fork and let the pasta boil for as long as indicated on the package.
We strain the lasagne and throw them into the saucepan, stirring gently for the ingredients to blend together.
We serve the shrimps with the pasta hot, sprinkling with a lot of freshly ground pepper and parsley.