Trenne with Shrimp Bolognese Recipe

Name: Trenne with Shrimp Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds jumbo shrimp in the shell; 6 tablespoons extra virgin olive oil; 1 tablespoon chopped garlic; 1/2 cup fresh basil leaves, each torn into 2 or 3 pieces; 1/4 to 1/2 teaspoon red pepper flakes, to taste; Sea salt, preferably gray salt, and freshly ground black pepper; 1/2 cup dry white wine; 1/2 cup Marinara Sauce; 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley; 1 tablespoon unsalted butter; 3/4 pound trenne, penne, or other dried short pasta

Servings: persons

1 1/2 pounds jumbo shrimp in the shell
6 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
1/4 to 1/2 teaspoon red pepper flakes, to taste
Sea salt, preferably gray salt, and freshly ground black pepper
1/2 cup dry white wine
1/2 cup Marinara Sauce
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
1 tablespoon unsalted butter
3/4 pound trenne, penne, or other dried short pasta

1
Peel and devein the shrimp, reserving the shells.
2
Chop the shrimp finely.
3
Put the shells in a saucepan with enough water just to cover them.
4
Bring to a simmer, adjust the heat to maintain a simmer, and cook for 15 minutes.
5
Strain and discard the solids.
6
Reserve the broth.
7
Bring a large pot of salted water to a boil over high heat.
8
Meanwhile, heat the olive oil in a large skillet over high heat until hot.
9
Add the garlic and saute until lightly browned.
10
Add the basil and the red pepper flakes and allow them to crackle in the hot oil for about 15 seconds.
11
Add the shrimp, season with salt and pepper, and stir for about 1 minute.
12
Add the white wine and simmer until the wine is reduced by half.
13
Add the Marinara Sauce and 3/4 cup of the reserved shrimp broth and simmer for another minute.
14
Taste and adjust the seasoning, then stir in the parsley and the butter.
15
The sauce should be brothy, as the pasta will absorb some of the liquid.
16
Keep the sauce warm over low heat while you cook the pasta.
17
Add the pasta to the boiling water and cook until it is just shy of al dente, then drain and return to the warm pot over moderate heat.
18
Add the sauce and cook briefly so the pasta absorbs some of the sauce.
19
Serve immediately in warmed bowls.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds jumbo shrimp in the shell, 6 tablespoons extra virgin olive oil, 1 tablespoon chopped garlic, 1/2 cup fresh basil leaves, each torn into 2 or 3 pieces, and more.

Yes, Trenne with Shrimp Bolognese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trenne with Shrimp Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions