Spaghettone con bisque, gamberi e carciofi

Of @unastellaincucina

Spaghetti with bisque, prawns and artichokes

Food style

Fish, Vegetables

Difficulty

Average

Time

50 minutes

Favorite format

Long

The recipe

    Share

    Ingredients for 4 people
    • 400g of Armando Pasta spaghetti
    • 20 prawns
    • 6 artichokes
    • Celery
    • Carrot
    • Onion
    • 4 tablespoons of tomato paste
    • Salt to taste
    • Extra virgin olive oil to taste
    Preparation

    Start by preparing the bisque: shell the prawns, remove the intestines, and set aside the head, shell, and any juice that comes out during cleaning.

    In a tall saucepan, heat a drizzle of oil and add the chopped celery, carrot, and onion.

    Fry for a few minutes and then add the heads (without the eyes) and shells of the prawns.

    Cook over high heat for a couple of minutes and add the tomato paste and 3 glasses of water.

    Cover the pan with a lid, lower the heat and cook for about 50 minutes, adding more water if it dries out too much.

    Once cooked, filter the remaining liquid and transfer it to a pan.

    While the bisque is cooking, clean the artichokes, cut them into thin slices and cook them in a pan with a drizzle of extra virgin olive oil for about 10 minutes.

    Cook the Pasta Armando spaghetti in plenty of salted water for just 4 minutes. It should then be finished cooking in the pan with the bisque.

    2 minutes before the pasta is cooked, add the prawns and artichokes, mix for a few moments and serve immediately.

    Enjoy your meal!

    Recommended pasta for this recipe