MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Bolognese
Categories: Seafood, Vegetables, Pasta, Herbs, Wine
Yield: 12 Servings

1 Shallot; minced
2 cl Garlic; minced
2 oz Extra-virgin olive oil
14 oz Canned tomatoes; squeezed
- dry, chopped very fine
4 oz White wine
1 oz White wine vinegar
1 c Chicken stock
1 lb U-25 shrimp; peeled
2 tb Butter
2 tb Julienne basil
1 lb Spaghetti

Add some olive oil to a large Dutch oven and bring to
medium high heat.

Add the shallot and garlic and cook until it starts to
brown.

Stir in the canned tomatoes and vinegar and cook for 4
to 5 minutes until slightly reduced.

Pour in the chicken stock and bring to a simmer and cook
for 5 minutes.

In a separate pan, add a drizzle of olive oil and bring
to high heat. Once the pan is very hot, add the shrimp
and sear them on both sides. Cook for 1 minute.

Pour the sauce over the shrimp and cook for 4 to 6
minutes, until the shrimp are cooked through and the
flavors are combined. Then remove the shrimp.

Meanwhile, bring a large pot of salted water to a boil
and add the spaghetti, cooking 1 minute short of package
Add the cooked pasta, butter, and basil to the sauce.
Cook, stirring, until the butter is incorporated into
the sauce.

Serve the pasta with the shrimp on top and enjoy!

By: Yotam Ottolenghi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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