Spaghetti with Shrimp Bolognese

Have you tried this fish recipe yet?

Remove the shells from the lobster crabs. Sauté the shells in a saucepan with butter and extinguish with white wine, let them simmer for a few min at a moderate temperature with the lid closed.

Make the spaghetti al dente in enough salted water.

Cut the meat of the lobster crabs into small pieces. Sauté the shallot in a frying pan with olive oil, add the crab meat, garlic, thyme and rosemary sprig, roast briefly, then add the diced tomatoes and toss well. Strain the gravy from the shells over the ragout and stir well. Repeatedly remove the herb sprigs and season the ragout well with salt and freshly ground pepper.

Arrange the hot spaghetti in deep plates and pour over the ragout. Sprinkle with Parmesan cheese and garnish with basil.

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