INGREDIENTS
- 200 g EPIROS Feta PDO cheese
- 1 large onion grated
- 1 garlic
- 300 g grated tomatoes
- 1 teaspoon sugar
- 1 package linguini
- 8 large shrimps
- 1 pinch saffron
- Salt and pepper
- Olive oil
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EXECUTION
In a heavy bottom pan add olive oil and sauté onion until translucent. Slice and add garlic, continue by adding the tomato and the sugar. Turn down heat and allow to simmer.
In a pot add water, salt and the saffron. Bring to a boil. Boil linguini until al dente. Drain and reserve water. On a grill pan grill shrimps for 2’ on each side.
In a wide pan over medium heat add the tomato sauce, the shrimps, crumble in the Epiros Feta PDO cheese, the pasta and some of the reserved pasta water. Give all the ingredients a good mix until all the pasta is coated.
Plating: Serve with parsley olive oil.
