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Creamy prawn bisque spaghetti

Jan 7th 2022 · kitchenaid

Creamy prawn bisque spaghetti

... Because who doesn't love a creamy seafood pasta? This prawn bisque spaghetti, whipped up using our 3 piece pasta attachment, is the perfect summer pasta that uses every last bit of the typically wasteful prawn.
  • Makes

    2 servings

  • Prep/Cook Time

    60 minutes

Ingredients

    For bisque:

  • 3 garlic cloves, minced
  • 1 medium brown onion, finely diced
  • 8-10 large prawns, heads and shells
  • 1/2 cup dry white wine
  • 1 medium carrot, finely diced
  • 1 leek, finely diced
  • 1 stick celery, finely diced
  • 800g canned crushed tomatoes
  • 1/2 cup water
  • 2-3 bay leaves
  • 1 tsp dried oregano
  • Pinch sea salt
  • Pinch cracked pepper
  • Olive oil for cooking

For pasta and sauce:

  • 400g tipo 00 flour, plus extra for dusting
  • 4 medium free range eggs
  • 1/2 small brown onion, diced
  • 3 cloves garlic, minced
  • 1 2/3 cup bisque liquid
  • 200g cherry tomatoes
  • 8-10 large prawns, heads and shells removed
  • 1 tbsp parsley, finely chopped
  • Method

      Pasta dough:

    • Sift the flour into a KitchenAid Stand mixer bowl attached with the dough hook.
    • Break eggs in a cup and mix in with a fork, add the eggs to the flour and start mixing slowly, starting on speed 1 and working your way up to speed 2-3.
    • When the dough starts to come together turn it out onto a clean bench and knead for about 5 minutes until smooth, dusting your hands or the bench with a little flour if it starts to stick. Wrap in plastic wrap and refrigerate for at least 30 minutes.
    • Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
    • Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting, pass the flattened piece of dough through the machine a few times, folding each time. Increase the notch’s 1 at a time up until notched 6.
    • Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half. Repeat with remaining dough.
    • Attach the spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through. Hang the spaghetti on a rail to prevent it sticking.

      For the bisque:

    • Sauté the garlic and onion in a large deep pot with a good drizzle of olive oil.
    • Add the prawn shells along with the white wine, allow to simmer for 5 minutes.
    • Add the diced carrot, leek and celery and sauté for 5-8 minutes until they start to become translucent. Follow by adding the can of crushed tomatoes, water, bay leaves, dried oregano and a good pinch of sea salt and cracked pepper. Stir through and allow to simmer for 25-30 minutes. A little more water can be added if the bisque becomes too thick.
    • Add the diced carrot, leek and celery and sauté for 5-8 minutes until they start to become translucent. Follow by adding the can of crushed tomatoes, water, bay leaves, dried oregano and a good pinch of sea salt and cracked pepper. Stir through and allow to simmer for 25-30 minutes. A little more water can be added if the bisque becomes too thick.

      For the sauce:

    • Sauté the garlic and onion in a heavy base fry pan with a good drizzle of olive oil, for a few minutes.
    • Add the bisque liquid and cherry tomatoes, allow to come up to a simmer while the liquid thickens. Stir in the prawns and allow to simmer for a further 5 minutes. Season to your liking, remove from the heat.
    • When you're ready to cook the spaghetti, bring a large stock pot of salted water to a boil over high heat. Add the spaghetti and cook 5-6 minutes until al dente and drain.
    • Spoon half of the sauce over the pasta and gently toss to coat. Spoon the remaining sauce over the top and serve with a sprinkle of fresh parsley.

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