Linguine with cuttlefish ink – 500g
Olive oil – q.s.
Cherry tomatoes – 200g
Garlic – 5 or more cloves
Lemon juice and zest – 1 lemon
Shrimp – 500g
Basil/ Parsley – q.s. chopped
Carrots (optional) – 2 medium ones, sliced
Celery (optional) – 1 stick

Cooking steps


  1. Remove the shells and heads from the shrimp. Reserve the heads and shells separately for the bisque.
  2. In a frying pan, heat the olive oil with the unpeeled garlic cloves.
  3. When the oil is very hot, add the raw prawns and cook until the prawns are pink but still rare.


  1. In a large pan with very hot olive oil, add the heads little by little to caramelize well. TRICK: Use the thermomix (Speed 4; 2 SECONDS) to crush the heads.
  2. Add the chopped onion, unpeeled garlic cloves, sliced carrots, celery and bay leaves. Saute for 5 minutes or until golden and pour in the rose wine to cool the pan.
  3. Add 0.75L of water and boil for 30 minutes. Add more water if necessary.
  4. Remove from heat and pass through a fine sieve. Discard shrimp shells and reserve vegetables.
  5. Bring the sauce back to the boil, stir and cook for 5 minutes until reduced. If the flavor is good and you want more creaminess, mix in a food processor with the vegetables in the broth.


  1. Place the tomatoes (if they are still raw, they can go like this) on a baking tray, coated with olive oil, chopped garlic and thyme, or another herb, and bake at 200 ºC for 15 minutes or more until roasted.


  1. Place water in a pan to heat. When it is boiling, add salt and cook the linguine.
  2. With the pasta still ⅔ ready, drain well and reserve the water.
  3. Mix the bisque sauce with the pasta, stirring constantly so that the pasta releases the starch and becomes creamier, until it is “al dente”. If necessary, add a little of the cooking water.
  4. Serve immediately alongside the tomatoes, basil and shrimp.

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