Best Shrimp Bolognese Recipes

SHRIMP BOLOGNESE

Steps:

• Add the fennel, onion, garlic and chile flakes to the bowl of a food processor and pulse about 10 times, until more finely chopped. Add the shrimp and pulse another 10 times, until finely chopped. (Don't process too much; you don't want the shrimp to turn to a paste. Smaller shrimp will require less pulsing, though.)
• Add 1/3 cup/70 milliliters oil to a large sauté pan set over medium-high heat with the lemon peel and tarragon sprigs. Gently fry for 2 minutes, then add the shrimp and fennel mixture. Fry, stirring every now and then for about 10 minutes, or until the shrimp have released and then reabsorbed their liquid.
• Add the tomato paste, tomatoes, 1 1/4 teaspoons salt and a very generous amount of black pepper and fry for 4 minutes, stirring every now and then until the tomato paste becomes thick and sticky and begins to brown. Carefully pour in the Pernod and let it bubble away for 1 minute (it may flame).
• Add the stock and 1 tablespoon lemon juice, turn the heat down to medium and simmer gently for 15 minutes, lowering the heat if it is bubbling too much. Discard the tarragon sprigs and lemon peel.
• Meanwhile, cook the pasta per package instructions until al dente, then drain well and add to a large bowl. Pour over the sauce and toss together well. Transfer to a platter and drizzle over the remaining tablespoon/20 milliliters oil. Finish with plenty of pepper and the chopped tarragon and serve.

SHRIMP BOLOGNESE

Steps:

• Sweat shallots and garlic in extra virgin olive oil until soft, about 7-8 minutes. Add tomatoes and cook for about 5 minutes. Add wine and vinegar and cook until liquid has reduced and is almost dry, about 3-5 minutes. Add stock, bring to a simmer and cook for 5 minutes. In a large sauté pan over medium heat, heat the olive oil. Add the shrimp and sauté for 1 minute. Then add the remaining sauce and simmer until the shrimp are cooked through and the flavors have combined, about 4 to 6 more minutes. Remove shrimp from pan and set aside. Meanwhile, in a large pot, bring lightly salted water to a boil. Add the spaghetti and cook for 7-8 minutes, until al dente. Drain the pasta. Add the cooked pasta to the sauce along with the butter and basil. Cook until the butter has incorporated into sauce. Serve the pasta with a few cooked shrimp on top. Tip: replace the shrimp with lobster tails. Or even use the base of the sauce to make a fish stew!

SHRIMP BOLOGNESE

Steps:

• Place a large heavy-bottomed pan over medium high-heat and add the oil. Sprinkle the shrimp with salt and, working in batches, cook until they begin to turn pink on both sides, 3 to 5 minutes. Repeat with the remaining shrimp and set aside.
• Add the garlic, carrots, fennel and onions with a large pinch of salt and cook, stirring occasionally until the vegetables soften and begin to caramelize, about 5 minutes.
• Stir in the crushed red pepper flakes if using. Add in the white wine and tomatoes and bring to a simmer. Cook, partially covered, until the sauce has thickened and the liquid is reduced, at least 20 minutes. Season with salt and pepper and stir the shrimp back in.
• Before serving, stir in some tarragon.