Linguine with Prawn Bisque Sauce Recipe
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Linguine with Prawn Bisque Sauce

Linguine with Prawn Bisque Sauce – Recipe

This pasta with its bisque-style sauce makes for an incredible tasting experience. Using the prawn shells and heads to create a base stock means less wastage and results in an intense, umami-rich sauce.

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Ingredients per serve

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What you need

This pasta with its bisque-style sauce makes for an incredible tasting experience. Using the prawn shells and heads to create a base stock means less wastage and results in an intense, umami-rich sauce.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Bisque Sauce

    • Remove heads and shells of the prawns, leaving the tails on. Set aside.
    • Heat oil in a large pan over medium heat.
    • Add prawn heads and shells, and cook for 10 minutes until dark red brown.
    • Add the leeks, carrots, garlic, and bay leaves. Sauté for 5 minutes.
    • Pour in water (1 l per serves), KNORR Italiana Pronto Napoli and KNORR Roux. Simmer for 30 minutes.
    • Remove from heat and strain the sauce through a fine sieve.
    • Discard the remaining heads, shells, and vegetables.

  3. Linguine

    • Cook linguine until al dente. Drain and keep warm, reserving half cup of the pasta water.
    • Heat extra oil in a pan and cook the tail-on prawns for 1–2 minutes.
    • Add the cherry tomatoes and sauté until tender and blistered.
    • Toss the linguine in along with bisque sauce and basil leaves.
    • If the mixture is too thick, add a splash of pasta water to loosen. Serve immediately.
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