Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. Pasta is one of the best vehicles to showcase fresh seafood. Whether you like a rich, red fra diavolo or light white wine vongole, let pasta envelope the taste of the sea.
INGREDIENTS
conchiglie pasta 60 g
seafood mix 100 g
onion 20 g
celery stem 30 g
tomato 30 g
butter 10 g
olive oil 10 ml
lemon 20 g
rosemary 1/4 tsp
salt 1/4 tsp
pepper 1/4 tsp
thyme 1/4 tsp
greens 10 g
parmesan cheese 10 g
celery stem 30 g
Bisque sauce:
celery root 40 g
carrot 40 g
olive oil 10 ml
shrimp shells 3 pcs
small shrimp 3 pcs