Shrimp Spaghetti-Garidomakaronada

Here is what you need

• Large shrimp. Colossal or extra jumbo size.
• Greek feta cheese. Always get a block of feta in brine. Greek feta is the best (obviously!), but Bulgarian and Israeli feta are great as well. Avoid dry-as-a-bone packaged crumbled feta or fat-free feta (there is no such thing sold in Greece).
• Garlic. You can add as much or as little as you like. My suggestion is at least four large garlic cloves roughly chopped.
• Chili peppers. Again, you can add all three chilies or just one, it is all a matter of taste and how you handle spicy food.
• Cherry tomatoes. When in season, you can’t beat fragrant and juicy cherry tomatoes. If the winter, use a large can of authentic San Marzano tomatoes, crushed.
• Sugar. It is not shown above. Adding just a teaspoon of sugar over the tomatoes is optional but recommended. It breaks any acidity and adds another light layer of sweetness to the sauce.
• Ouzo. This dry anise-flavored Greek aperitif adds brightness and a sweet note to the sauce. White wine or broth are good substitutes.
• Fresh basil. The herb that smells like summer adds freshness to this spaghetti.

How to make garidomakaronada

Step 1: Add the shrimp, a tablespoon of olive oil, sea salt, and freshly ground pepper in a bowl. 
Toss shrimp to cover with the oil and seasonings and set aside.

Step 2: Pour two tablespoons of olive oil into a large skillet.
Add half the garlic and the chili peppers, and saute on low heat for about one minute.

Step 3: Add the shrimp, and cook, occasionally stirring, until just cooked through about 3 minutes.

Step 4: Finish with the ouzo, and increase the heat for one minute until the alcohol evaporates.
Pick up the shrimp and transfer them to a dish and set aside. 

Step 5: Add the remaining olive oil and garlic to the skillet. Add the cherry tomatoes.
Add half a teaspoon of sugar all over the tomatoes.
Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. 
While the tomatoes cook, bring a large pot of well-salted water to a boil.
Add the spaghetti and cook until al dente, about 10 minutes.

Step 6: Transfer the shrimp to the tomato sauce and cook on low for a few minutes. 

Step 7: Set the pasta pot next to the skillet. Using tongs, transfer the spaghetti to the tomatoes and shrimp. It’s okay if some pasta water is transferred to the sauce.

Step 8: Remove the pan from the heat, add the feta cheese, and toss well. Add a little pasta water to loosen up the sauce if you prefer.
Finish seasoning with sea salt and freshly ground pepper to taste.

Serve garidomakaronada in pasta bowls with chopped fresh basil and a drizzle of olive oil.

Side dishes for garidomakaronada

• Horiatiki Salad– Tomatoes, cucumbers, red onion, olives, and feta dressed with olive oil and oregano. Fresh and acidic to balance the shrimp.
• Horta boiled wild greens– Dandelion or other wild greens, simply dressed with lemon and olive oil. Earthy and cleansing.
• Crusty Greek bread with oregano and olive oil– For soaking up sauce and balancing flavors.
• Taramosalata dip– Creamy fish roe dip made with olive oil and lemon. Salty and smooth, pairs beautifully with crusty bread.
• Crispy fried calamari kalamarakia tiganita– Lightly battered squid served with lemon — great contrast in texture.