Pasta with Red Shrimp and Bisque

Method

1. Clean the shrimp: separate the tails, heads, and shells. Remove the intestinal vein from the tails. Remove the eyes from the heads to avoid bitterness.
2. Chop celery, carrot, and onion into large pieces.
3. In a large skillet, melt a knob of butter. Add the shrimp heads, shells, and chopped vegetables. Cook over high heat until well caramelized.
4. Deglaze with a shot of gin (or brandy/vodka) and flambé.
5. Add a few ice cubes (or cold water) to shock the mixture and release flavors.
6. Add parsley stalks, a tablespoon of tomato paste, salt, and pepper. Stir.
7. Cover with water or fish broth, bring to a boil, then lower to a simmer. Cover and cook for about 1 hour.
8. Meanwhile, finely chop the raw shrimp meat to make a tartare. Season with salt, olive oil, pepper, and lemon zest. Set aside to marinate.
9. After 1 hour, remove the bisque from heat. Blend with an immersion blender until smooth.
10. Strain the bisque through a fine sieve into a clean pot, pressing to extract all liquid.
11. Simmer the strained bisque, reducing by about three-quarters until thick and creamy.
12. Add a splash of heavy cream and continue reducing for a few minutes.
13. Whisk in a few knobs of cold butter to emulsify and make the bisque velvety.
14. Cook spaghetti in salted boiling water until al dente.
15. Transfer the spaghetti to the bisque pan with a splash of pasta water. Finish cooking in the sauce, stirring to coat.
16. To serve, arrange the spaghetti in a ring mold. Top with the shrimp tartare. Drizzle extra bisque around and garnish with lemon zest and parsley.