Prawn pasta with bisque
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- For the bisque:
- 800 g Black Tiger Prawns, with shell and head, size 16/20
- 1 onion, halved
- 2 cloves of garlic
- 1 carrot, roughly chopped
- 1 sprig of celery, roughly chopped
- 25 g ginger
- 30 g Minerva olive oil
- 30 g Ciao tomato paste
- 100g white wine
- 35 g Lurpak unsalted butter
- 10 g parsley
- 450g water
- For the pasta:
- 30g Minerva olive oil
- 100 g Ardo shallots
- 1 Tbsp Ardo garlic
- 1 Tbsp Ardo chillies
- 60 g white wine
- 70 g Ciao tomato paste
- 75 g Arla cream
- 1 teaspoon of sugar*
- Maldon sea salt and black pepper
- 500 g Agnesi linguine pasta
- 1-2 tablespoons finely chopped parsley for sprinkling
METHOD
1. Prepare the bisque first. Peel the prawns and keep the heads. Place the prawn heads and all the other ingredients for the bisque in a saucepan. Simmer for 20 minutes.
2. Using an immersion blender, grind all the ingredients in the pot. Pass the bisque through a sieve, pressing all the solids well with a spoon to release their juices. Keep the bisque aside.
3. Boil the pasta in plenty of salted water, 2 minutes less than the time indicated on the package. Drain but keep some of the water to loosen the sauce if needed.
4.Add the tomato paste and pour over the wine. Allow the alcohol to evaporate and add ½ cup of bisque (you can store the rest of the bisque in the freezer in ice-cube trays).
5. Sprinkle with parsley and serve immediately.
Kali Orexi!
*This product is not available at foodhaus store
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