Just whipped up this delicious Greek-Style Linguini with Shrimps and Bisque for dinner tonight! The aromatic bisque is made with fresh shrimp shells and a touch of Ouzo, and it’s absolutely divine.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Greek Style Linguini with Shrimps and Bisque
Servings: 5 People
Ingredients
- 500 g Linguini
- 25 Shrimps , peeled and deveined, keeping both head and body shell for the bisque
- 1 Medium Yellow Onion , finely chopped
- 1 Red Long Horn Pepper , finely chopped
- 1 Small Red Chilli Pepper , deseeded as per your heat preference
- 250 g Chopped Tomatoes , canned, preferably Mutti
- 20 Cherry Tomatoes , halved
- 3 Fresh Bay leaves , or 2 dry ones
- 3 tbsp Fresh Parsley , leaves picked and finely chopped (stems to be kept for the bisque)
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Bisque:
- Heads and body shells that were kept when peeling the 25 shrimps
- 3 tbsp EVOO , Extra Virgin Olive Oil
- Stems of Fresh Parsley
- 1 Medium Yellow Onion , roughly chopped
- 1 tbsp Sweet Chili Flakes , ground
- 2-3 All-Spice Berries
- 100 ml Ouzo
- 1 tbsp Tomato Paste
- 1 tbsp All-Purpose Flour
- 1 Litre Warm Water
Instructions
- To make the bisque we take a medium-large pot and we place it on medium heat. We pour the 3 tbsp of oil as well as the heads and body shells of the shrimps. Stir and cook for 2’ until the become slightly pink and drop in the onions, the parsley stems, the all-spice berries, the chili flakes and give it a good stir. Make a well in the middle and add the tomato paste, swirling it for about 30’’ to be cooked.
- Mix well and deglaze with the ouzo, allowing for the alcohol to evaporate. Sprinkle the flour and mix. Pour the water and simmer for 40’ while skimming any scum foam that has been created at the top.
- Allow to cool and add into the bowl of a food processor with the metal blade attached or into a mixer, and pulse well. Pass the mixture through a sieve and keep aside.
- Clean the pot that was previously used and pour the 3 tbsp of oil. Heat up for a minute or so and add into it the onions, peppers and cherry tomatoes, reduce the heat to medium-low and cook for 5’. Add the chili flakes, mix well and drop in the chopped tomatoes and the bay leaves. Season with the salt and pepper, add the parsley and cook for another minute. Pour the bisque, bring to a boil and add the shrimps cooking for about 4-5’.
- In the meantime, cook the pasta in another pot and remove from their water about 2’ before their cooking time as indicated at their package.
- Add the cooked pasta into the pot with the shrimps and mix well for another minute or so. Discard the bay leaves and serve. Sprinkling Parmesan cheese is purely at your discretion but myself I wouldn’t.
