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From @Recipe30

Shrimp Bolognese Spaghetti

1 hr 5 min · Serves 2

1 hr 5total
25 minhands on
21steps
2servings

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Ingredients

For the shrimp stock

  • 400 g whole raw shrimp (heads and shells on)
  • 1 1/2 tbsp extra virgin olive oil
  • 160 ml water
  • 1 small bay leaf

For the soffritto

  • 1 tbsp extra virgin olive oil
  • 1/2 small brown onion, very finely diced
  • 1/2 small carrot, peeled and very finely diced
  • 1/2 celery stalk, very finely diced
  • 1 pinch salt

For the sauce

  • 1 garlic clove, finely minced
  • 1/8 tsp chilli flakes
  • 1 tbsp tomato paste
  • 60 ml dry white wine
  • 200 g canned crushed tomatoes
  • Fine sea salt
  • Freshly ground black pepper
  • 1 tbsp chopped fresh parsley
  • Zest of 1/4 lemon
  • 1/2 tbsp fresh lemon juice
  • 1/2 tbsp extra virgin olive oil

For the pasta

  • 200 g spaghetti
  • Salt for pasta water

For the sauce

    Method

    For the shrimp stock

    1. Remove the heads and shells from the shrimp.

    2. Heat 1 1/2 tablespoons olive oil in a pan over high heat, add the shrimp heads and shells, and cook until bright orange-red and lightly caramelised.

      Crush the heads with a wooden spoon as they fry to release their flavor.

    3. Pour in the water and add the bay leaf, then bring to a boil.

    4. Reduce to a gentle simmer and cook uncovered for 15 minutes.

      Then 15 min of waiting

    5. Strain the stock through a fine sieve into a jug, pressing on the shells to extract all liquid, then measure out 90 ml.

    6. Wipe the pan clean with kitchen paper.

    For the soffritto

    1. Devein the shelled shrimp under cold running water.

    2. Finely chop three-quarters of the shrimp into a coarse mince for the Bolognese texture, and cut the rest into slightly larger pieces.

    3. Heat 1 tablespoon olive oil in the wiped pan over low heat, add the onion, carrot, celery, and a pinch of salt, and cook gently until very soft and lightly golden, about 12–15 minutes.

      Then 12 min of waiting

    For the sauce

    1. Add the minced garlic and chilli flakes to the soffritto and cook for 30 seconds.

    2. Add the tomato paste and cook, stirring, for 2 minutes until it darkens to a deep brick-red.

    3. Pour in the white wine and simmer until reduced almost to dryness.

      Then 3 min of waiting

    4. Add the crushed tomatoes and 90 ml of the strained shrimp stock.

    5. Season with salt and black pepper.

    6. Simmer gently uncovered until thick, rich, and glossy, 20–25 minutes.

      Then 20 min of waiting

    For the pasta

    1. Bring a pot of water to a boil, add salt, and cook the spaghetti until just al dente.

      Then 9 min of waiting

    For the sauce

    1. Stir the finely chopped shrimp mince into the tomato sauce and cook gently for 2 minutes.

      Then 2 min of waiting

    2. Add the larger shrimp pieces and cook for another 1–2 minutes, just until opaque.

    3. Transfer the cooked spaghetti directly into the sauce.

    4. Add a splash of pasta water and toss continuously over heat until the sauce clings to every strand.

    5. Finish with the lemon juice, chopped parsley, lemon zest, and 1/2 tablespoon of extra virgin olive oil, then toss to combine.

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