The deep-water rose shrimp is a large decapod crustacean. It has a pink-orange carapace with a reddish rostrum. On the carapace, there is a long furrow beginning near the eyes and present on the entire length of the carapace. The telson ends with three sharp, hard little teeth.

Parapaeneus longirostris can be found at depths between 20 and 700 m, but it is common and abundant on sandy-muddy bottoms between 100 and 400 m.It occurs in the deeper central Adriatic, in the Pomo/Jabuka Pit and in the southern Adriatic. It inhabits only muddy sediments, at depths over 130 m. In the Pomo/Jabuka Pit region, this species lives on sea bottoms from 150 to 190 m. In the southern Adriatic (along the Italian coast) the population is the most dense at depths from 200 to 400m.

Rose shrimp can grow up to 16 cm (males) and 19 cm (females) in total length. However, males are usually 8 to 14 cm long and females from 12 to 16 cm long. Larger specimens are caught mainly in deeper waters. During the expedition “Hvar”, the largest specimen caught was a 17 cm long female.

In the Adriatic Sea, P. longirostris is fished only with bottom trawl nets. Although the biggest specimens have greater commercial value, the entire catch of P. longirostris is marketable.

Shrimp is a high protein, low-calorie, low-fat food but only when you prepare the seafood without added breading or fat. Shrimp also provides heart-healthy EPA and DHA omega-3 fatty acids. 

Cooking methods make a big difference when you evaluate the fat and calories in shrimp. When you boil or steam the shellfish you add no extra fat and the calories remain low. But many people eat shrimp that have been breaded or fried. This changes the nutritional profile substantially.