Kim Milan's Shrimp Bisque Spaghetti

• 6–8 sashimi-grade fresh shrimp
• 180g spaghetti
• 1/4 onion
• 1/4 carrot
• 1/4 celery stalk
• 2 garlic cloves
• 1 tbsp tomato paste
• 50ml white wine
• a little dill
• a little chives
• 1 tsp lemon juice
• a little lemon zest
• olive oil as needed
• salt as needed
• pepper as needed
• a little peperoncino

Recipe 🍳

Cooking tips 💡

• When blending the shrimp heads, be sure to use very fresh, sashimi-grade shrimp to achieve a deep umami without any fishy odor.
• After finishing the bisque broth, turn off the heat and steep the herbs to add a subtle, clean aroma.
• At the end, turn off the heat, drizzle with olive oil, and shake the pan to emulsify the sauce so it clings perfectly to the pasta.

Recommended for 🙋

• ⭐Those who want to make a deep, rich restaurant-style seafood bisque pasta at home.
• ⭐Those who want to use shrimp heads and shells without waste by turning them into an umami-packed broth.
• ⭐Those preparing an impressive Western main dish for a special occasion or home party.