Hilopites with shrimps and tomato sauce

First, finely chop the onion and garlic and dice the tomatoes and peppers.

In a frying pan, heat extra virgin olive oil over medium heat and fry the onion until transparent.

Add the garlic and peppers and heat for 2 minutes, stirring.

Then add the shrimp and sauté them for a minute on each side.

Then, pour in the Plomari ouzo shot and let the alcohol evaporate for 1-2 minutes. Remove the shrimp and place them aside on a plate and cover them.

Add the tomatoes or crushed tomatoes to the pan. Reduce heat to medium-low. Simmer for 7-8 minutes, stirring frequently.

If you are using fresh tomatoes, you can add 1 tsp. of sugar.

Add the shrimp back to the pan for 2 minutes.

Meanwhile, bring salted water to the boil and cook the hilopites.

Using pliers, take the hilopites from the pan, without draining them, and put in the pan with the sauce for 1 minute.

Finally, sprinkle with parsley and serve!