Prawn Pasta Bisque with Fresh Parsley

Roughly chop the shallots, carrot, parsley and celery.

Peel and devein the prawns, reserving the heads and shells.

Bring a pan of salted water to the boil.

Heat half the olive oil over high heat and add the shallots, carrot, celery and prawn heads and shells.

Add the garlic and season well with salt and pepper.

Add the correct amount of water and bring to the boil.

Chop the prawns into large pieces and set aside in the fridge while the water reduces and infuses.

Once the amount of water has reduced by about half strain through a seive ensuring to keep the water. Place this back into the pan and onto the heat.

Heat the remaining olive oil in a frying pan.

Add the tagliatelli to the pan boiling water (around 6mins).

Add the prawn pieces to the frying pan and fry until cooked through.

Remove the prawns from the heat.

Now the sauce has reduced, add the cream and the prawns.

Drain the pasta.

Add the pasta in the prawn bisque and coat.

Distribute the pasta amongst the bowls and then divide the bisque equally. Garnish with the chopped parsley