1. In a medium size pot, bring two quarts water to a rolling boil. 2. Add salt and a tablespoon of olive oil. 3. Stir in the hilopites and cook for about 5 minutes, to al dente. 4. Strain, toss with a little olive oil, and set pasta aside in a warm place. 5. In a large sauté pan heat the remaining olive oil and sear the garlic and shallots until they become translucent. 6. Add the shrimp and cook for a few minutes, turning frequently. 7. When the shrimp are almost ready, stir in the fresh tomatoes. 8. Add the ouzo and let the alcohol evaporate. 9. Finally, add the cheese and stir until mixture becomes creamy. 10. Spread out a thin layer of the hilopites in center of four medium-size plates. 11. Place four shrimp per plate on top of the hilopites and then pour equal quantities of the tomato sauce and cheese mixture over the shrimp. ---------------------------------------------------------------------------
Nutrition
Ingredients
