Prawn Pasta with Bisque Sauce

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Makes 2

In a large pan, heat the olive oil and add the onion, carrot and celery. Cook until the onions are translucent, around 5 minutes.

1

onion, roughly chopped

{72 g} 1

large carrot, roughly chopped

1 stick {62 g}

of celery, roughly chopped

45 ml {41 g}

olive oil

Then add and season with salt.

{9 g} 3

cloves garlic, sliced

Peel and devein the prawns. Chop the meat into large pieces and set aside for use later. Place the prawn heads and peel with the vegetables and saute for around 5 minutes. Add 750 ml of water and allow to simmer until the liquid havles, around 50 minutes to 1 hour.

0 g

reserved prawn heads and shells

750 ml {751 g}

water

When the sauce has reduced, strain the sauce and add the cream, continue to simmer until the sauce thickens. Taste and season as required.

100 ml {102 g}

cream

Heat the 30 ml of oil in another pan and fry the prawns until cooked, around 3 minutes. Add this to the bisque/cream sauce.

{3206 g} 12

large prawns,peeled & deveined

30 ml {27 g}

olive oil

Meanwhile, heat a large pot of water until boiling. Salt the water once it reaches a boil and add the fresh pasta. Cook until al dente.

0 g

salt

some

chopped parsley for garnish

200 - 300 g

fresh pasta

Drain the pasta and add to the bisque sauce.

Place in serving bowls and sprinkle with parsley.

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