This Spicy Shrimp Bolognese Recipe Will Warm Up Your Winter Routine
Chances are you’ve never had a seafood pasta like the one chef Andrew Carmellini serves at his New York City restaurant, Little Park. That’s because rather than sautéing the crustaceans whole, Carmellini roughly chops them into tiny pieces before gently poaching them in a fragrant seafood broth. It arrives resembling a classic ragù—but the first bite never fails to surprise. “It’s like a shrimp Bolognese,” says the two-time James Beard Award winner....