Tagliatelle with shrimp and mastiha sauce

With a sharp kitchen knife, remove the intestines from the shrimp. Rinse them, drain them, drizzle with lemon juice, and set them aside in the fridge until you're ready to use them.
Heat 1 tbsp of butter and 1 tbsp of olive oil in a large pan. Once the butter stops foaming, add the onion and cook it on medium-low heat for 10-12 minutes until softened. Add the garlic and stir for about 1 minute.
Puree the tomatoes in a food processor. Add them to the pan along with the ground Mastiha. Cook the tomato-onion mixture over medium heat until it thickens, for about 8 minutes. Add the Mastiha liqueur and let the mixture simmer for another 3 minutes.
Drain the shrimp and add them to the pan. Simmer for about 4 minutes, or until the shrimp turn pink. Add the cream, season with salt and pepper, and stir gently to combine the ingredients. Just before removing the pan from the heat, add the final tablespoon of butter. Serve the sauce hot over the warm pasta.

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