Casarecce with Viola Shrimp Bisque, Raw Viola Shrimp, Burrata, and Fresh Basil

This dish is built entirely around a single ingredient, presented in multiple forms. Viola shrimp appears twice: first as a rich, concentrated bisque made from the shells and heads to create the foundation of the sauce, and again as fresh shrimp added at the final stage of the dish. Burrata brings softness and creaminess, gradually melting into the warm sauce. Fresh basil adds fragrance and freshness, completing the dish with a bright finish.

Technically precise, visually striking, and built around a seasonal ingredient at its absolute best.

Overview

Servings: 1
Prep Time: 45 minutes
Cooking Time: 25 minutes
Difficulty: Medium

Ingredients

For the Bisque

• Viola shrimp shells and heads (reserved from 150 g of shrimp)
• Shallot, finely chopped – 1 small
• Garlic – 1 clove
• Tomato paste – 15 g
• Brandy – 50 ml
• Extra virgin olive oil – 15 g
• Water or light fish stock – 500 ml
• Salt to taste

For Finishing the Dish

• Casarecce – 80 g
• Viola shrimp, peeled and raw – 80 g
• Burrata – 60 g
• Fresh basil – 3–4 leaves
• Extra virgin olive oil, for finishing
• Black pepper, to taste

Method

1. Prepare the Bisque

Heat the olive oil in a saucepan over medium-high heat. Add the shrimp shells and heads and cook for 3–4 minutes, until they develop a deep red colour and release their aroma.

Add the shallot and garlic and cook until softened. Stir in the tomato paste and cook for 1 minute.

Pour in the brandy and allow it to reduce by half. Add the water or fish stock and let it simmer gently for about 20 minutes.

Strain the liquid, pressing the shells well to extract as much flavour as possible. Return the strained liquid to the heat and reduce until it reaches a rich, silky consistency.

2. Cook the Pasta

Cook the casarecce in plenty of salted boiling water until al dente. Reserve a little pasta water, then drain.

3. Combine the Dish

Transfer the bisque to a wide pan and add the cooked pasta. Toss together, adding a little pasta water if needed, until the sauce coats the pasta evenly.

Season with salt and black pepper to taste.

4. Finish and Serve

Plate the pasta. Arrange the raw viola shrimp on top, sliced or prepared as desired. Add pieces of burrata over the pasta and finish with fresh basil leaves, a drizzle of extra virgin olive oil, and freshly ground black pepper.

Serve immediately.

Chef’s Note

The secret of this dish lies in the bisque. Do not rush the reduction process, the more concentrated the liquid becomes, the deeper and more complex the flavour will be. The viola shrimp should remain the clear protagonist of the dish, while the burrata and basil serve only to support and enhance it.

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