Shrimp linguine in stock with basil leaves - 7 Thalasses

Ingredients

• 80 g celery
• 1 clove garlic
• 200 g onions
• 200 g carrots
• 80 ml olive oil
• 2 Tbsp tomato purée
• shrimp heads and shells (from peeling)
• 1 sprig thyme
• 1200 ml water
• 150 g butter
• 100 g cream