French/Italian cooking: Zesty shrimp bisque pasta
When fall/winter comes around, I think about soup. The soup that makes your body warm and enjoy every sip of it.
If you ask me what kinds of soup I love most, I would say it would be "Lobster bisque".
Bisque is type of French soup that are often creamy,velvety texture and since it is made from strained broth using shell of lobster,crab,shrimp etc, the soup has full of flavor in one sip.
One of the restaurant we love to go to has very rich,flavorful lobster bisque and I got hook with the soup,and every time I visit their restaurant, I always order them along with the main meal.
The other day, I made a pasta dish based with the idea from Lobster bisque we like, and I made zesty shrimp bisque sauce and mixed with pasta and it came out real good so, I thought I would share the recipe with you.
So, how do you make zesty shrimp bisque pasta? Here is how.
Zesty shrimp bisque pasta...
Ingredients for the shrimp marinade;
1 tbs sake
1/4 tsp table salt
1.5 tbs corn starch
12 shrimp (6 shrimp per person)
Ingredients for pasta sauce
1 Chipotle chili in Adobo sauce chopped (should comes about 1 tsp chopped chili)
2-3 cloves of garlic grated
1/8 Red pepper sliced
1/8 Green pepper sliced
1/8 white onion sliced
1/4 tomato diced
1 tbs tomato paste
1/4C dry sherry
1/2C tomato puree
1 Bay leaf
3/4C plus 1/2 tbs heavy cream
1/4C water
pinch of dry thyme
2 tbs butter
Extra virgin olive oil
Morton's Natures Season
6 oz - 7 oz wt Dry Linguine pasta
Pinch of Kosher salt
Handful of Italian Flat Parsley chopped
1. In the small container, add 1 tbs sake,1/4 tsp table salt,1.5 tbs corn starch and mix well and add peeled,divined shrimp and massage shrimp with your hand and marinade them in the refrigerator for 3-4 hours.
** Marinading shrimp make shrimp crisp tender
2. Wash the shrimp very well under running water, pat them dry and mix shrimp with chopped chipotle chili in adobo (1 tsp) in the small container and set them aside
3. Start boiling water for pasta, and when water comes to boil, add pinch of kosher salt and cook the pasta following the direction on the package.
4. Drizzle Extra virgin olive oil in the skillet and add 2-3 cloves of garlic grated and stir
5. When you smell garlic in the air, add shrimp and cook to about 70% doneness and set the Adobo garlic shrimp aside on the plate
6. In the same skillet, cook 1/8 Red pepper sliced,1/8 Green pepper sliced,1/8 white onion sliced,1/4 tomato diced and season them with Morton's Natures Season and stir
7. Put the Adobo garlic shrimp back in the skillet and add 1 tbs of tomato paste and cook about 1 minutes
8. Add 1/4C dry sherry and stir, and let them evaporate some sherry
9. Add 1/2C tomato puree, 1 Bay leaf,3/4C heavy cream,1/4C water, and stir
10. Season the pasta sauce with dry thyme, add 2 tbs butter and finish the sauce with 1/2 tbs heavy cream and stir and let it thicken a little
11. Mix with cooked Linguine or Fettuccine pasta, and add handful of chopped Italian Flat parsley and serve.
Makes 2 serving; use 3oz wt -4 oz wt dry pasta per serving
Enjoy!
If you ask me what kinds of soup I love most, I would say it would be "Lobster bisque".
Bisque is type of French soup that are often creamy,velvety texture and since it is made from strained broth using shell of lobster,crab,shrimp etc, the soup has full of flavor in one sip.
One of the restaurant we love to go to has very rich,flavorful lobster bisque and I got hook with the soup,and every time I visit their restaurant, I always order them along with the main meal.
The other day, I made a pasta dish based with the idea from Lobster bisque we like, and I made zesty shrimp bisque sauce and mixed with pasta and it came out real good so, I thought I would share the recipe with you.
So, how do you make zesty shrimp bisque pasta? Here is how.
Zesty shrimp bisque pasta...
Ingredients for the shrimp marinade;
1 tbs sake
1/4 tsp table salt
1.5 tbs corn starch
12 shrimp (6 shrimp per person)
Ingredients for pasta sauce
1 Chipotle chili in Adobo sauce chopped (should comes about 1 tsp chopped chili)
2-3 cloves of garlic grated
1/8 Red pepper sliced
1/8 Green pepper sliced
1/8 white onion sliced
1/4 tomato diced
1 tbs tomato paste
1/4C dry sherry
1/2C tomato puree
1 Bay leaf
3/4C plus 1/2 tbs heavy cream
1/4C water
pinch of dry thyme
2 tbs butter
Extra virgin olive oil
Morton's Natures Season
6 oz - 7 oz wt Dry Linguine pasta
Pinch of Kosher salt
Handful of Italian Flat Parsley chopped
1. In the small container, add 1 tbs sake,1/4 tsp table salt,1.5 tbs corn starch and mix well and add peeled,divined shrimp and massage shrimp with your hand and marinade them in the refrigerator for 3-4 hours.
** Marinading shrimp make shrimp crisp tender
2. Wash the shrimp very well under running water, pat them dry and mix shrimp with chopped chipotle chili in adobo (1 tsp) in the small container and set them aside
3. Start boiling water for pasta, and when water comes to boil, add pinch of kosher salt and cook the pasta following the direction on the package.
4. Drizzle Extra virgin olive oil in the skillet and add 2-3 cloves of garlic grated and stir
5. When you smell garlic in the air, add shrimp and cook to about 70% doneness and set the Adobo garlic shrimp aside on the plate
6. In the same skillet, cook 1/8 Red pepper sliced,1/8 Green pepper sliced,1/8 white onion sliced,1/4 tomato diced and season them with Morton's Natures Season and stir
7. Put the Adobo garlic shrimp back in the skillet and add 1 tbs of tomato paste and cook about 1 minutes
8. Add 1/4C dry sherry and stir, and let them evaporate some sherry
9. Add 1/2C tomato puree, 1 Bay leaf,3/4C heavy cream,1/4C water, and stir
10. Season the pasta sauce with dry thyme, add 2 tbs butter and finish the sauce with 1/2 tbs heavy cream and stir and let it thicken a little
11. Mix with cooked Linguine or Fettuccine pasta, and add handful of chopped Italian Flat parsley and serve.
Makes 2 serving; use 3oz wt -4 oz wt dry pasta per serving
Enjoy!
Posted by yassy at 12/4/2011 1:59 PM 
Categories: Miscellaneous (cooking)
Tags: italian French cooking pasta shrimp
Categories: Miscellaneous (cooking)
Tags: italian French cooking pasta shrimp
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