The sauce starts with a warm, almost buttery shrimp aroma, then the chili gently hits the back of the nose. The mezzati catch the bisque, hold it in their hollows, and that’s exactly what we want here: a classic dish, but without unnecessary complication.
Ingredients :
- Mezzati — These short pasta trap the bisque in their hollows, making each bite more generous than with spaghetti. Choose a brand that holds up well during cooking and stop them a minute before the indicated time, as they will finish cooking in the sauce.
- Shrimp bisque — It provides the main flavor: briny, rich, slightly sweet. If buying ready-made, choose an alcohol-free bisque, or replace it with a reduced shrimp broth with a bit of cream and tomato paste.
- Shrimp — They reinforce the marine flavor and add a firm texture amid the creamy sauce. Raw shrimp give the best result, but pre-cooked shrimp can work if added only at the end to avoid becoming rubbery.
- Spicy nduja alternative — It brings the fat, chili, and depth expected from the original recipe, without using pork. Mix finely chopped turkey bacon, smoked paprika, chili, tomato paste, and olive oil until you get a red, fragrant paste.
