In my kitchen nothing is thrown away!
Remember the shrimp I used yesterday to make couscous? And remember how I told you not to throw away the shells and heads?
Those “scraps” will be used to prepare a fragrant BISQUE that will give the dish of Organic Whole Wheat Linguine Pasta Armando with datterini tomatoes and prawns a seafood aroma that will reach all the way to the top of the Alps.
Are you curious to know how to prepare it...?
Ingredients for 4 people- 400g of Organic Whole Wheat Linguine Pasta Armando
- 16 Shrimps
- 500 g of cherry tomatoes
- 2 glasses of tomato puree
- Carrot
- Celery
- Extra virgin olive oil
For Armando's Organic Whole Wheat Linguine with shrimp, bisque, and cherry tomatoes, start by cleaning the shrimp, removing the intestines, and setting them aside. Keep the heads and shells aside, too, because you'll need them to make the bisque, the broth that will give your pasta an intense and exquisite seafood aroma.
In a saucepan, heat a drizzle of extra virgin olive oil, add the carrot and celery cut into large pieces and after a couple of minutes also add the heads and shells.
Now it's time for the tomato puree, to which you need to add a couple of glasses of hot water. Cover with a lid and cook over low heat for about 45 minutes, adding more water if it becomes too dry.
After 45 minutes, strain the bisque through a fine-mesh sieve and set aside.
In a nonstick pan, heat a drizzle of oil and add the halved cherry tomatoes. Let them cook for a few moments, then add a ladle of bisque to finish cooking. After about 10 minutes, they'll be ready.
Cook the pasta in plenty of salted water. Drain when VERY al dente and add the remaining bisque in batches until cooked through.
A minute before turning off the heat, add the chopped prawns, give it a final stir and… rush to the table to devour it!
