Over the Thanksgiving holiday, my dad and I watched an Alton Brown Good Eats episode about flammable liquors. My mother was probably regretting in her head that we saw it because we immediately starting thinking about what we could light on fire the next night. We had already planned on throwing a pasta dish together with shrimp, olives and feta cheese and I remembered that I had a bottle of ouzo in my kitchen. Ouzo is a anise flavored liquor that is popular in Greece so it was a perfect complement to the Greek inspired dish we were already making. With that, we had an excuse to light the dish on fire! Like all pasta dishes, the ingredients can be changed depending on your preference. Feel free to be creative! But, please be safe when lighting liquor on fire.
- 1 pound shrimp
- 1 pound linguine
- kalamata olives, pitted
- feta cheese
- olive oil
- ouzo, white wine or lemon juice
- salt and pepper
Season the shrimp with salt and pepper and saute in a pan with olive oil. Meanwhile, cook the pasta. Once the shrimp are cooked though remove them from the pan. Turn off the heat. Add the ouzo and then light using the flame from the stove or a lighter. BE CAREFUL not to add the liquor while the heat is on. And don’t sue me if your eyebrows are burnt off! Reduce the liquor and add the cooked pasta, olives, feta cheese and shrimp.