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INSANE ITALIAN SHRIMP PASTA (with BISQUE!)
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INSANE ITALIAN SHRIMP PASTA (with BISQUE!)

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This time I’m making shrimp pasta finished in a rich bisque style sauce a true Italian seafood classic in restaurant POV.
No talking, just cooking sounds.

BISQUE SAUCE
Shrimp shells & heads
Onion
Carrot
Zucchini
Tomato paste
Vecchia Romagna (Italian brandy)
Ice
Olive oil

PASTA
Spaghetti
Olive oil
Finished bisque sauce
Zucchini
White wine
Chili flakes
Garlic oil

If you enjoy honest Italian cooking, stick around more coming soon.

#POV #ItalianFood #ShrimpPasta #Bisque #SeafoodPasta #ChefLife #RestaurantKitchen #PastaRecipe #CookingPOV #FoodVibes #DenisInTheKitchen

20 Comments

  12. @CJC_2005

    Can you please tell us what's in the second oil container that you put in? Is it olivie oil with garlic? And I love your videos

  14. @TheeLiteClub-

    Some technical advices you see in the video.
    – Always put salt in the water where you cook your pasta.
    – You shouldn't boil your pasta to death but you should finish cooking it with the sauce. (Roughly 34 of the time in the water and 14 of the time with the sauce).
    – Even if you cook the pasta in the sauce you still need water (to break the starch or it will stay hard) so save the salty, starchy water you cooked your pasta in an add it in the pan. Taste the pasta to check how it is (different brands of pasta may bring more or less consistency) and, if you need it, add water again (pasta al dente isn't raw pasta). Practice makes perfect.
    – Move the pasta in the pan a little bit after you have taken it off the fire, as it cools off a bit the sauce thickens and that's when it really sticks to the pasta (just 20-30 seconds should do).

  20. @Anthony-yl3hs

    im confused on so many levels, the prawns already cooked, the passata is orange colour WTF, but the prawn shells used to flavour the sauce and then blended, interesting

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