Square Spaghetti With Almond Pesto, Lime, And Shrimp Bisque Recipe by Ale_Dietro le Quinty
Cooking Instructions 45 minutes 1 Rinse the shrimp under cold running water. Remove the heads and set them aside. Peel the tails, remove the dark vein, and place the tails in a bowl with 2 tablespoons olive oil, juice and zest of 1/2 lime, and black pepper. Marinate in the refrigerator for 20 minutes. 2 For the bisque: Use scissors to cut off the part of the shrimp heads with the eyes (to avoid bitterness). In a wok, heat 2 tablespoons olive oil and 1 tablespoon chopped shallot. Sauté gently. Add the shrimp heads and lightly crush them with a fork. Increase the heat and deglaze with the white wine. Add a pinch of red pepper flakes, salt, and a ladle of water. Simmer, then reduce the heat and cook for about 20 minutes. 3 Meanwhile, make the almond pesto. In a food processor or blender, finely chop the almonds. Add about 1/3 of the lime zest, a few drops of lime juice, and a few tablespoons of olive oil to create a smooth, fluid consistency. Set aside. 4 Strain the bisque and return the liquid to the wok along with the almond pesto. Add the marinated shrimp with their marinade. Warm gently over low heat. 5 Cook the spaghetti in a pot of boiling salted water. When al dente, transfer them to the wok, add about 1/2 cup (120 ml) of pasta cooking water, and toss the pasta in the sauce until fully cooked and creamy. 6 Serve the spaghetti topped with sliced almonds, lime zest, and chopped chives. 1 Rinse the shrimp under cold running water. Remove the heads and set them aside. Peel the tails, remove the dark vein, and place the tails in a bowl with 2 tablespoons olive oil, juice and zest of 1/2 lime, and black pepper. Marinate in the refrigerator for 20 minutes. 1 Rinse the shrimp under cold running water. Remove the heads and set them aside. Peel the tails, remove the dark vein, and place the tails in a bowl with 2 tablespoons olive oil, juice and zest of 1/2 lime, and black pepper. Marinate in the refrigerator for 20 minutes. 2 For the bisque: Use scissors to cut off the part of the shrimp heads with the eyes (to avoid bitterness). In a wok, heat 2 tablespoons olive oil and 1 tablespoon chopped shallot. Sauté gently. Add the shrimp heads and lightly crush them with a fork. Increase the heat and deglaze with the white wine. Add a pinch of red pepper flakes, salt, and a ladle of water. Simmer, then reduce the heat and cook for about 20 minutes. 2 For the bisque: Use scissors to cut off the part of the shrimp heads with the eyes (to avoid bitterness). In a wok, heat 2 tablespoons olive oil and 1 tablespoon chopped shallot. Sauté gently. Add the shrimp heads and lightly crush them with a fork. Increase the heat and deglaze with the white wine. Add a pinch of red pepper flakes, salt, and a ladle of water. Simmer, then reduce the heat and cook for about 20 minutes. 3 Meanwhile, make the almond pesto. In a food processor or blender, finely chop the almonds. Add about 1/3 of the lime zest, a few drops of lime juice, and a few tablespoons of olive oil to create a smooth, fluid consistency. Set aside. 3 Meanwhile, make the almond pesto. In a food processor or blender, finely chop the almonds. Add about 1/3 of the lime zest, a few drops of lime juice, and a few tablespoons of olive oil to create a smooth, fluid consistency. Set aside. 4 Strain the bisque and return the liquid to the wok along with the almond pesto. Add the marinated shrimp with their marinade. Warm gently over low heat. 4 Strain the bisque and return the liquid to the wok along with the almond pesto. Add the marinated shrimp with their marinade. Warm gently over low heat. 5 Cook the spaghetti in a pot of boiling salted water. When al dente, transfer them to the wok, add about 1/2 cup (120 ml) of pasta cooking water, and toss the pasta in the sauce until fully cooked and creamy. 5 Cook the spaghetti in a pot of boiling salted water. When al dente, transfer them to the wok, add about 1/2 cup (120 ml) of pasta cooking water, and toss the pasta in the sauce until fully cooked and creamy. 6 Serve the spaghetti topped with sliced almonds, lime zest, and chopped chives. 6 Serve the spaghetti topped with sliced almonds, lime zest, and chopped chives. 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