Prawn Umami Bisque Linguine

Prawn Umami Bisque Linguine


2 tbsp olive oil
100-200g prawn heads, tails, shells
1 brown onion
2 tbsp UmamiPapi Chilli Oil
1 cup dry white wine (Sauvignon Blanc)
2 cups water
1 bay leaf
1 tbsp tomato paste
1 tbsp salt
150g prawns
1 red chilli pepper
2 cloves garlic
1 anchovy
1/3 cup thickened cream
125g pasta
1 bunch parsley


  1. Add olive oil to a heated pot and add the prawn heads, tails, legs and shells.
  2. Fry the shells on medium heat for about 5-10 minutes until the prawn heads start to become red.
  3. Chop the brown onion and sauté with the prawn shells.
  4. Add UmamiPapi Chilli Oil and stir thoroughly.
  5. Deglaze the pot with white wine and allow the alcohol to evaporate (1-2 mins).
  6. Add the water, tomato paste, bay leaf and salt (to taste) and allow to simmer on low heat for 30 minutes. Use a mesh strainer to extract the prawn stock and discard the solids.
  7. 7. In another pot, boil 8 cups of water and begin to cook the linguine. Ensure that you add at least 2-4 tablespoons of salt to the pasta water.
  8. In a separate pan, add olive oil and cook the prawns on medium heat to allow them to brown.
  9. Slice the garlic, anchovies and red chilli pepper and add to the pan.
  10. Once the prawns have browned (1-2 mins), remove from the pan and set aside.
  11. Deglaze the pan with the prawn stock you just made earlier and add the cream.
  12. Keep stirring the stock until it reduces and starts to thicken.
  13. At this point add the linguine and use a pair of tongs to coat the pasta with the creamy stock. Add a splash of pasta water from the pot to help the stock coat the linguine.
  14. Add the prawns cooked in the garlic, chilli and anchovies from before.
  15. Once the creamy stock has reached your desired level of consistency you may serve. Allow it to cook for longer for a thicker, richer sauce.
  16. Chop the parsley and garnish.
  17. Enjoy!