The Secret Is in the Shells

Shrimp Bolognese Spaghetti is what happens when you treat shrimp shells like they're worth something, because they are. Most people bin the heads and shells. Here they're fried until bright red and caramelised, then simmered into a quick stock that becomes the backbone of the sauce. It's the same trick that makes a proper bolognese taste like it's been on the stove all day, just built from shrimp instead of meat. The base is classic soffritto: onion, carrot and celery cooked low and slow until sweet, then tomato paste cooked down until it darkens, a splash of white wine, and crushed tomatoes simmered with that shrimp stock until thick and glossy. Two textures of shrimp go in at the end, some finely chopped through the sauce, some left in bigger pieces for bite. Lemon zest and parsley at the finish lift the whole thing. It tastes far richer than the ingredient list suggests. 00:00 Intro 00:17 Morning walk with Kenji 03:32 Shrimp Bolognese Spaghetti 10:40 Plating up 11:22 Taste test 11:33 Kenji treat and walk 👉 Get this written recipe here: https://recipe30.com/shrimp-bolognese... 👉 Learn more about the knife I use in every video, including this one See here: https://taski.store/products/kenji-7 👉 Check out my favourite kitchen tools (affiliate): https://amzn.to/4gjGmtz 👉 Follow me on Instagram:   / recipe30   👉 Follow me on Facebook:   / recipe30   Want to mail me something? Fan mail and products MAILING ADDRESS: RECIPE30 PO BOX 416 MOUNT MARTHA 3934 VICTORIA AUSTRALIA