There is nothing more Tunisian than a red and spicy seafood pasta. In fact, seafood pasta is a staple in coastal Tunisian homes and restaurants during the summer months. Always seasoned with traditional harissa, it is simplistic in its preparation and will come in a variety of forms depending on what the day’s catch is; grouper, octopus, mollusks, or in this case recipe: shrimp. Similar to couscous, Tunisian pasta is garnished with the seafood pieces and peppers after it’s done and sauced up. If you love a good red and spicy pasta, this Tunisian summer specialty is for you.
1. In a preheated medium sized pot on medium/high heat, add the EVOO and sauté the shrimp tails for 3 min on both sides. Once they are nicely browned on both sides, remove them from the pot and place them on a plate. Set aside.
2. In the same pot, add the tomato paste, harissa paste, and salt. Stir and sauté for a few minutes then add about a cup of water. Stir and simmer for about 10 minutes.
3. Add the bay leaves, garlic paste, paprika, turmeric, black pepper along with a little more water (about ½ to 1 cup depending on the sauce thickness you prefer). Stir for a few minutes then add the shrimps into the sauce. Cover with a lid and simmer for about 5 minutes.
4. Cut off the pepper stems and slice them lengthwise from their core to their tip; add a small pinch of salt inside each pepper. Throw them into the sauce, stir for a bit then cover again for 5 minutes. When the peppers are cooked through and soft, add the cumin, stir it in well, then shut the heat off.
5. Cook the pasta into another pot and cook until almost al dente. As the pasta is cooking, remove the peppers and shrimp from the sauce and place them on a plate.
6. When the pasta is just about al dente, transfer it into the pot with the sauce. Stir for a few minutes so that it finishes cooking and absorbs all the sauce.
7. Add the pasta to a large bowl or serve directly into individual plates then garnish with the cooked shrimp and peppers. Crack some extra black pepper on top!
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