300 g of medium shrimp with shells
8 cups of water (1.9 liters)
1 tablespoon of salt
1 stalk of celery (80 g), cut into pieces
1 medium onion (100 g), cut in half
3 medium tomatoes (360 g), cut in half
1 cup of conchiglie pasta (200 g)
For the roux
1 tablespoon of butter
1/2 teaspoon of salt
2 tablespoons of all-purpose flour
1 tablespoon of grated lemon rind
300 g of medium shrimp with shells
8 cups of water (1.9 liters)
1 tablespoon of salt
1 stalk of celery (80 g), cut into pieces
1 medium onion (100 g), cut in half
3 medium tomatoes (360 g), cut in half
1 cup of conchiglie pasta (200 g)
For the roux
1 tablespoon of butter
1/2 teaspoon of salt
2 tablespoons of all-purpose flour
1 tablespoon of grated lemon rind
Clean the shrimp, cut into 1cm pieces and reserve
Wash the heads and shells of the shrimp, place them in a medium saucepan, add water, salt, celery, onion, and tomato, and bring to a boil
Reduce heat to low, cover the saucepan and cook until the vegetables are tender (about 30 minutes)
Remove from heat and strain
Put the strained liquid back into the saucepan and bring to a boil again
Add the pasta and cook over medium heat until al dente (about 20 minutes). Reserve
Prepare the roux: in a medium skillet, melt butter over medium heat
Add the reserved shrimp and salt, stir to combine
Add the flour and stir well
Sprinkle with lemon rind and add 1 cup of the soup's broth (240 ml)
Cook, stirring constantly, until the shrimp is tender (about 5 minutes)
Transfer to the saucepan with the soup, stir well and heat over high for about 10 minutes
Serve immediately
170 calories per serving
