Shrimp Pasta with Creamy Bisque Sauce

Ingredients

• 1 onion, roughly chopped
• 1 large carrot, roughly chopped
• 1 stick of celery, roughly chopped
• 45 ml olive oil plus another 30 ml to fry the prawns.
• 3 cloves garlic, sliced
• 12 large prawns
• 100 ml cream
• salt to taste
• chopped parsley for garnish
• 100 to 150 grams fresh pasta per person

Procedure

1. In a large pan, heat the olive oil and add the onion, carrot and celery. Cook until the onions are translucent, around 5 minutes, then add the garlic cloves. Season with salt.
2. 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 more minutes. Add 750 ml of water and allow to simmer until the liquid havles, around 50 minutes to 1 hour.
3. When the sauce has reduced, strain the sauce and add the cream, continue to simmer until the sauce thickens. Taste and season as required.
4. 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.
5. 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. Drain the pasta and add to the bisque sauce.
6. Place in serving bowls and sprinkle with parsley.

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