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Brasserie Shrimp Bisque Pasta with Cognac Cream

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A rich and creamy shrimp bisque pasta with a splash of cognac, perfect for an indulgent yet quick weeknight dinner that feels like a restaurant-quality meal.

Ingredients

Scale
  • 1 pound (450g) raw shrimp, peeled and deveined
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 small shallots, finely minced
  • 3 cloves garlic, minced
  • 1 tablespoon (15g) tomato paste
  • 1/4 cup (60ml) cognac
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) fish stock or chicken broth
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 12 ounces (340g) fettuccine or linguine pasta
  • A handful fresh parsley, chopped
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Fill a large pot with salted water and bring to a boil. Add pasta and cook according to package instructions until al dente (9-11 minutes). Reserve 1/2 cup pasta water before draining. Set pasta aside and keep warm.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and sear for 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. Lower heat to medium. Add minced shallots to skillet and sauté for 2 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant. Add tomato paste and stir for 1 minute to caramelize.
  4. Carefully pour in cognac, scraping the bottom of the pan to loosen browned bits. Let alcohol reduce for 1-2 minutes until slightly syrupy.
  5. Pour in fish stock or chicken broth and bring to a gentle simmer. Stir in heavy cream and smoked paprika. Simmer on low for 3-4 minutes, stirring occasionally until sauce thickens slightly.
  6. Return shrimp to skillet and stir to coat with sauce. Add cooked pasta and toss gently to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Stir in chopped parsley and season with extra salt and pepper if needed. Serve immediately with fresh Parmesan cheese on the side.

Notes

Do not skip the cognac as it adds authentic bisque depth. Avoid overcooking shrimp to prevent rubbery texture. Use tomato paste for richness, not canned tomatoes. Keep heat low after adding cream to prevent curdling. Use reserved pasta water to adjust sauce consistency. Leftovers keep well for up to 2 days; reheat gently with added broth or cream.

Nutrition

Keywords: shrimp bisque pasta, creamy shrimp pasta, cognac cream sauce, quick seafood dinner, weeknight pasta, easy shrimp recipe

Find it online: https://novanosh.com/brasserie-shrimp-bisque-pasta-recipe-easy-creamy-weeknight-dinner-with-cognac/