Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti quadrati con pesto di mandorle, lime e bisque di gamberi

Square Spaghetti with Almond Pesto, Lime, and Shrimp Bisque

Name: Square Spaghetti with Almond Pesto, Lime, and Shrimp Bisque
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 5 2/3 oz square spaghetti (160 g); 1/2 unwaxed lime (zest and juice); 8 whole shrimp; 1 tablespoon finely chopped shallot; 1/4 cup dry white wine (about 60 ml); as needed Extra-virgin olive oil,; as needed Salt,; as needed Black pepper,; Pinch red pepper flakes; 3 1/4 oz whole blanched almonds (90 g); as needed Extra-virgin olive oil,; Juice of 1/2 lime; Zest of 1/4 lime; A few sprigs chopped chives; A few sliced almonds

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

This recipe is a mix of several inspirations: a cooksnap for @serenadelfi, a twist on a dish I had at the restaurant @chefconlozainetto in Vigevano, and a reinterpretation of one of my own recipes. Lately, I've been using bisque a lot! It adds that hint of the sea that makes you dream and think of vacations. I love lime for its fragrance and the bright pop of color it brings to the plate. The almond pesto is delicate and, together with the bisque, creates a super gourmet creamy sauce!

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

45 minutes

Serves 2 servings

5 2/3 ozsquare spaghetti (160 g)
1/2unwaxed lime (zest and juice)
8whole shrimp
1 tablespoonfinely chopped shallot
1/4 cupdry white wine (about 60 ml)
as neededExtra-virgin olive oil,
as neededSalt,
as neededBlack pepper,
Pinchred pepper flakes
For the almond pesto
3 1/4 ozwhole blanched almonds (90 g)
as neededExtra-virgin olive oil,
Juice of 1/2 lime
Zest of 1/4 lime
For garnish
A fewsprigs chopped chives
A fewsliced almonds

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Steps

45 minutes

1

Rinse the shrimp under cold running water. Remove the heads and set them aside. Peel the tails, remove the dark vein, and place the tails in a bowl with 2 tablespoons olive oil, juice and zest of 1/2 lime, and black pepper. Marinate in the refrigerator for 20 minutes.
2

For the bisque: Use scissors to cut off the part of the shrimp heads with the eyes (to avoid bitterness). In a wok, heat 2 tablespoons olive oil and 1 tablespoon chopped shallot. Sauté gently. Add the shrimp heads and lightly crush them with a fork. Increase the heat and deglaze with the white wine. Add a pinch of red pepper flakes, salt, and a ladle of water. Simmer, then reduce the heat and cook for about 20 minutes.
3

Meanwhile, make the almond pesto. In a food processor or blender, finely chop the almonds. Add about 1/3 of the lime zest, a few drops of lime juice, and a few tablespoons of olive oil to create a smooth, fluid consistency. Set aside.
4

Strain the bisque and return the liquid to the wok along with the almond pesto. Add the marinated shrimp with their marinade. Warm gently over low heat.
5

Cook the spaghetti in a pot of boiling salted water. When al dente, transfer them to the wok, add about 1/2 cup (120 ml) of pasta cooking water, and toss the pasta in the sauce until fully cooked and creamy.
6

Serve the spaghetti topped with sliced almonds, lime zest, and chopped chives.