INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghettoni Grossi N° 220
500 g shrimp
1 celery stalk
1 carrot
1 onion
90 g tomato paste
parsley
125 ml white wine
1 organic lemon
salt
extra virgin olive oil
DIRECTIONS
Chop the carrot, onion, and celery and set them aside. Finely chop the parsley and set that aside as well. Clean the shrimp by first removing the heads (cutting off the eyes first) and the shells, then setting them aside. Clean the shrimp meat and cut it into small pieces, then place it in a bowl with salt, pepper, lemon zest, and oil; mix, cover with plastic wrap, and let rest in the fridge.
Meanwhile, prepare the bisque. In a deep saucepan, sauté the carrot, onion, and garlic for 7 minutes. Add the shrimp heads, shells, and tomato paste, then stir and mash with a spoon for another 5 minutes. Deglaze with white wine, and once the alcohol has evaporated, add cold water until everything is covered. Season with a little salt, cover with a lid, and simmer gently for 50 minutes. At this point, blend with an immersion blender, then strain through a fine-mesh sieve.
In a pot, cook the Spaghetti Grossi. Drain them three minutes before they’re done (check the pack for the timing) and finish cooking them in a saucepan with the bisque, adding the shrimp meat only in the last 30 seconds. Add a little parsley and serve in bowls, adding more fresh parsley.