Pasta Bolognese with shrimp

Parmesan cheese is not added to pasta containing seafood, as it has a very rich flavor and can overpower the delicate taste of the seafood.

Today we will replace red wine with white wine (you can use water).

Any pasta will do, even short if you like).

If the celery has leaves, chop them too and add them to the sauce at the end of cooking.

Prepare the vegetables. Cut everything into small cubes.

It's highly recommended to peel the tomatoes using any method you prefer. I usually make cross-shaped cuts and pour boiling water over them for a couple of minutes, after which the skin comes off easily.

We'll also cut the tomato into cubes.

Heat oil in a frying pan, fry onion and garlic until soft.

Add carrots and celery and fry, stirring, for 5-7 minutes, until the vegetables are soft.

Add the tomato paste to the pan, stir, and fry for a couple of minutes. Add the wine. I added about 100 ml of water and simmered everything together for about 10 minutes.

The shrimp can be cut smaller, I cut them lengthwise into two parts.

Cook the pasta according to the instructions on the package, drain in a colander, no need to rinse.

When the vegetables are soft, add the shrimp, simmer for a couple of minutes, and then add the spaghetti. Mix everything together, adding salt, pepper, and sugar to balance the acidity of the tomato paste (if needed).

Pasta Bolognese with shrimp is ready! Add fresh basil or parsley when serving, if desired.