Prawn Pasta with Bisque by @cuisinovia

55 min
Hard

4 servings

🦐

800 g

Black Tiger Prawns

🧅

1

Onion

🧄

6 g

Garlic

🥕

80 g

Carrot

🥬

40 g

Celery

🫚

25 g

Ginger

🫒

60 ml

Olive Oil

🍅

100 g

Tomato Paste

🍷

160 ml

White Wine

🧈

35 g

Unsalted Butter

🌿

15 g

Parsley

💧

450 ml

Water

🫒

30 g

Olive Oil

🧅

100 g

Shallots

🧄

1 tbsp

Garlic

🌶️

1 tbsp

Chillies

🍷

60 g

White Wine

🍅

70 g

Tomato Paste

🥛

75 ml

Cream

🍬

4 g

Sugar

🧂

3 g

Sea Salt

🫚

1 g

Black Pepper

🍝

500 g

Linguine Pasta

🌿

1.5 tbsp

Parsley

Preparation Steps

  1. Step 1/20

    Peel the Black Tiger prawns and reserve both the peeled prawns and all prawn heads.

    Black Tiger prawns
    🔪chef's knife
    🪵cutting board

  2. Step 2/20

    Place the prawn heads, onion, garlic, carrot, celery, ginger, 30 ml olive oil, 30 g tomato paste, 100 ml white wine, butter, 10 g parsley, and water in the saucepan.

    Black Tiger prawns
    onion
    garlic
    carrot
    celery
    fresh ginger
    olive oil
    tomato paste
    dry white wine
    unsalted butter
    fresh parsley
    water
    🍲saucepan
    🥛measuring cup

  3. Step 3/20

    Simmer the bisque mixture gently for 20 minutes.

    🍲saucepan
    🥄wooden spoon

  4. Step 4/20

    Blend the cooked bisque mixture directly in the saucepan until completely smooth.

    🍲saucepan

  5. Step 5/20

    Strain the blended bisque through the fine-mesh sieve and press the solids with a wooden spoon.

    🫗fine-mesh sieve
    🥄wooden spoon
    🍲saucepan

  6. Step 6/20

    Set aside 120 ml prawn bisque for the pasta sauce and freeze the remaining bisque for another meal.

    prawn bisque
    🥛measuring cup

  7. Step 7/20

    Bring plenty of salted water to a boil in the saucepan.

    water
    sea salt
    🍲saucepan
    🥄wooden spoon

  8. Step 8/20

    Cook the linguine pasta for 2 minutes less than the package instructions.

    linguine pasta
    🍲saucepan
    🥢tongs

  9. Step 9/20

    Drain the linguine pasta and reserve about 120 ml of pasta cooking water.

    linguine pasta
    🥣colander
    🥛measuring cup

  10. Step 10/20

    Heat the remaining 30 ml olive oil in the large frying pan.

    olive oil
    🍳large frying pan

  11. Step 11/20

    Sauté the shallots, remaining garlic, and red chili in the hot oil until fragrant and softened.

    shallots
    garlic
    red chili
    🍳large frying pan
    🥄wooden spoon

  12. Step 12/20

    Add the reserved peeled prawns and sauté for 1 minute, turning until golden on both sides.

    Black Tiger prawns
    🍳large frying pan
    🥢tongs

  13. Step 13/20

    Stir the remaining 70 g tomato paste into the prawns until evenly coated.

    tomato paste
    🍳large frying pan
    🥄wooden spoon

  14. Step 14/20

    Pour 60 ml white wine into the frying pan and simmer until the alcohol aroma has evaporated.

    dry white wine
    🍳large frying pan
    🥄wooden spoon

  15. Step 15/20

    Add the 120 ml prawn bisque and bring the sauce to a boil.

    prawn bisque
    🍳large frying pan
    🥄wooden spoon

  16. Step 16/20

    Stir in the cooking cream and granulated sugar until the sauce is smooth.

    cooking cream
    granulated sugar
    🍳large frying pan
    🥄wooden spoon

  17. Step 17/20

    Add the drained linguine pasta and toss for 2 to 3 minutes until al dente and coated.

    linguine pasta
    🍳large frying pan
    🥢tongs

  18. Step 18/20

    Add a little reserved pasta cooking water if needed to loosen the sauce.

    water
    🍳large frying pan
    🥄wooden spoon

  19. Step 19/20

    Season the pasta with sea salt and black pepper to taste.

    sea salt
    black pepper
    🍳large frying pan
    🥄wooden spoon

  20. Step 20/20

    Sprinkle the pasta with the remaining fresh parsley and serve immediately.

    fresh parsley
    🥢tongs

Composition

Ingredients

Types

Seafood, Vegetables, Herbs, Oils, Condiments, Dairy, Water, Seasonings, Grains, Pasta

Ingredients

Black tiger prawns, Onion, Garlic, Carrot, Celery, Ginger, Olive oil, Tomato paste, White wine, Unsalted butter, Parsley, Water, Shallots, Chillies, Cream, Sugar, Sea salt, Black pepper, Linguine pasta

Allergens

Shellfish, Celery, Milk, Gluten, Wheat

Dietetics

Dietary regimen

Pescatarian

Calories

680 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 86g, Fat: 20g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 590mg, Potassium: 540mg, Calcium: 110mg, Iron: 3.8mg, Zinc: 3.1mg

Vitamins

Vitamin A: 410mcg, Vitamin C: 10mg, Vitamin B12: 1.2mcg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

chef's knife, cutting board, saucepan, large frying pan, colander, fine-mesh sieve, wooden spoon, tongs, measuring cup

Appliances

immersion blender, stovetop, freezer

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Dinner, Date Night, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, Italian-inspired, Cypriot

Geographic

Italy, Europe

Various

Aspect

Texture

Silky, Creamy, Tender, Al dente, Juicy

Flavors

Savory, Umami, Briny, Rich, Tomato, Garlicky, Herbal, Mildly spicy, Wine-infused

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Serve immediately after cooking,Do not leave seafood pasta out longer than 2 hours), fridge : 2 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C,Reheat until piping hot before eating), freezer : 90 days (Freeze leftover bisque in ice-cube trays or airtight containers,Do not freeze the cooked cream pasta for best texture,Transfer frozen bisque cubes to a sealed freezer bag)