Today I show you the recipe for pasta with shrimp, I made a bisque with the shrimp carapaces and heads and added it to the pasta after risotto to make a creamy and satisfying dish!
Try it!
Ingredients
350-400g spaghetti
700g whole shrimp
1 onion
1 carrot
1 celery stalk
1 garlic clove
1 tablespoon tomato paste
1 glass white wine
500g vegetable broth
Lemon zest
Oil
Salt and pepper
Steps
Separate the heads and shells from the shrimp, then remove the intestine and the eyes from the heads.
In a pot, heat a drizzle of oil and sauté the shrimp heads and shells for a few minutes, pressing them with a spoon to release their juices.
Add the chopped onion, carrot, and celery, then cook for a few more minutes.
Stir in the tomato paste, toast it for 1 minute, then deglaze with 1/2 glass of white wine.
Pour in the hot vegetable broth and skim off the foam that forms on the surface using a slotted spoon.
Simmer the bisque over low heat for 30 minutes, then blend it with an immersion blender and strain it through a sieve.
In a pan, sauté the garlic clove with a drizzle of oil for a few minutes, then remove it and sear the shrimp for 1 minute per side.
Deglaze with 1/2 glass of white wine.
In the same pan, add the spaghetti and cook it like risotto, adding a little hot salted water at a time until almost done.
Pour in the strained bisque and finish cooking the pasta.
Add the cooked shrimp, cut into pieces, along with lemon zest, lemon juice, and a drizzle of oil, then mix well.
Plate the pasta, garnish with more lemon zest, and enjoy!
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