PREPARING PENNE WITH SHRIMPS

Preparation:

For the Bisque: Rinse and break up the shrimp heads and shells.

Thinly slice the leeks, carrots, celery, and garlic. Place the fish scraps and vegetables in a saucepan. Sauté them with a knob of butter or a drizzle of oil until they are dry and begin to brown. Add water, brandy, the tomato, pepper, herb bundle, and bay leaf. Bring to a boil and cook on very low heat, skimming, for 40 minutes, then strain.

For the Sauce: Peel the shrimp. Set aside the meat and use the shells and heads to make the bisque.

Chop the shallot and garlic, then sauté them with the chili in oil. Deglaze with vinegar, let it evaporate, and add the tomatoes, broken up by hand.

Cook for 10 minutes, add salt, then the shrimp meat cut into pieces, and turn off the heat.

Cook the pasta, drain it while still firm, and finish cooking in the pan with the sauce, adding the bisque little by little, just enough to complete the cooking of the pasta until the sauce reaches the desired creaminess (not too thick). At the end of cooking, sprinkle with a little chopped thyme.