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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté prawn shells in oil until deep red. Add tomato paste and mix well.
Add roughly chopped carrot, onion, and celery. Cook until aromatic, then pour in cold water with ice cubes.
Simmer until vegetables soften. Blitz, strain, then reduce stock to your liking.
In a pan, melt butter and quickly sear prawns. Season, then remove.
In the same pan, fry garlic and chilli until fragrant.
Add prawn stock, cream, and canned tomatoes. Season and reduce slightly.
Boil pasta halfway, then finish cooking it in the bisque sauce.
Adjust seasoning and consistency with extra prawn stock.
Finish with prawns, fresh parsley, and chilli oil.
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For a spicier kick, use more fresh chilli or substitute with chilli flakes.
Ensure the prawn shells are sautéed until deep red for a richer stock.
Can I use frozen prawns?
Yes, just make sure to thaw them completely before cooking.
How can I make the bisque sauce thicker?
Reduce the sauce further by simmering it longer.
What can I use instead of thickened cream?
You can substitute with heavy cream or half-and-half.
Can I prepare the prawn stock in advance?
Yes, you can make the stock a day ahead and refrigerate it.
Is there a vegetarian alternative?
You can use vegetable stock and omit the prawns for a vegetarian version.
