This is one of those recipes that wasn’t meant to make it to the blog. On my way home from work tonight I thought that, since my husband was working late, I might kill time by making some fresh pasta. I stopped by the fish monger and found some fresh prawns and thought that a nice creamy bisque sauce would work well with it. I was wrong. It didn’t work well with it… it worked SUPER DUPER WELL with it!
It was so good, I knew I would do you a disservice if I didn’t share it. So – here it is – prawn pasta with a bisque sauce. Have you got a favourite seafood pasta recipe? Well, now you do!
Recipe for fresh pasta can be found here.
Prawn Pasta with Bisque Sauce
serves 2
- 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
- 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.
- 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.
- When the sauce has reduced, strain the sauce and add the cream, continue to simmer until the sauce thickens. Taste and season as required.
- 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.
- 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.
- Place in serving bowls and sprinkle with parsley.
Trissa, quick question. I’d also love anyone’s opinion, the more the merrier! This recipe looks & sounds AMAZING to me except 1 minor thing. I’m unable to eat shrimp, all shellfish, seafood, fish, or fish sauce because of a severe allergy. Do you or anyone know or think this would be good or preferably great (haha!) with chicken? I think it would but not sure since I’ve never made or eaten anything like this. I look forward to hearing anybody’s opinion! Thank you very much to all who reply! 🙂
Hi Lauren – try this recipe instead: https://trissalicious.com/2012/07/26/penne-with-smoked-chicken-bacon-peas-and-mustard-sauce/
[…] Things that I will never, ever get tired of: Shrimp. Pasta. Shrimp pasta. Get the recipe. […]
This has become a new family fav!! I can’t find prawns with heads so I add about 1 1/2 teaspoons of fish sauce and it brings out the flavor nicely. I also cook the prawns in the cream at the very end instead of a separate pan.
This looks so fresh and wonderful, I love it! I NEED it!
Cannot wait to make this tonight! I bought tri color fettuccine for my pasta
This looks really yummy. Can you make the sauce with just the shells? My grocery store doesn’t carry prawns with heads on. I wish they did! Thank you for the recipe.
Hi Megan – yes you can – although I must admit the flavour is all in the prawn heads… what about crabs – that makes a nice sauce too!
Yum!!! This will definitely go into my list of things to try in the next couple of days.
If you can’t find whole prawns (with the head still on), could just the shells work for the bisque sauce? Thank you for the recipe.
The pasta looks so elegant.
Beautiful dish, Trissa. It looks just like the one served in a classy french restaurant.
I am often pleasantly surprised by my ‘accidental’ recipes, they bring the most joy, don’t you think?
OMG! I would love this now! What a great idea! Looks so delicious!
I LOVE bisque sauce but have never made it at home – thanks for a gorgeous (and relatively simple sounding) recipe 🙂
This looks beautful!
Great, isn’t it? Don’t forget to squeeze out the shrimp heads to get more flavor 🙂
I make variations of this quite often, always using shrimp heads and shells for the sauce. Also great for risotto. By the way, for a lighter version substitute cream with fresh tomatoes (seeded and peeled, then chopped and sauteed before adding back the strained shrimp stock).
I can’t believe I’ve never tried to make bisque sauce! It looks and sounds soooo good! I’ve already printed the recipe, now I just need to buy all the ingredients. Thank you for sharing the recipe Trissa!