500 g Mafaldine pasta
100 ml Skinos Mastiha Spirit or ouzo
20 large fresh shrimps in their shells (5 per person)
300 g chopped tomatoes (in a carton)
8-12 mini pomodori or cherry tomatoes, sliced in half
1 sweet red pointed pepper, sliced
1 green pointed pepper, sliced
3 spring onions, sliced
2 tsp flat leaf parsley, finely chopped
40 ml Greek virgin olive oil
Shell and de-gut the prawns, keeping half of the heads to one side and marinating the rest in 40 ml of the Skinos Mastiha Spirit.
Heat the olive oil in a wide pan on a low-medium heat and add the spring onions and peppers. Sauté for 2 minutes and then add the prawn heads and leave to simmer for about 10 minutes or until the vegetables have softened and sweetened.
Tip the chopped tomatoes and mini pomodori or cherry tomatoes into the pan and simmer until the liquid has reduced (about 5 minutes).
While the tomatoes and vegetables are simmering, put the mafaldine pasta into a large pot of salted boiling water for 9 minutes.
In the meantime, add all the prawns with their Skinos Mastiha Spirit marinade to the pan and cook for 2 minutes on the first side, turn over, leave to simmer for 1 minute and then pour in the rest of the Skinos Mastiha Spirit. You can flambé the pan at this point if you like. Then, remove from the heat, sprinkle with the chopped fresh parsley and season sparingly.
Strain the pasta, keeping a jugful of its water to one side to refresh second helpings, if necessary. Tip the pasta into the pan of prawns and stir until thoroughly combined. Serve straight from the pan and accompany with a glass of white wine.