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Conchiglioni with prawns (or scampi)


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conchiglioni with prawns

Conchiglioni (jumbo pasta shells) with prawns or scampi

Jacqui
A very beautiful stuffed shell pasta recipe from Puglia which will impress your guests no end!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian, Puglia, Southern Italian
Servings 4
Calories 701 kcal

Ingredients
  

  • 300 g conchiglioni large shell pasta
  • 800 g scampi or large prawns
  • 5 tablespoon extra virgin olive oil
  • 50 g butter
  • 1 handful fresh parsley chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 onion peeled and finely chopped
  • 1 garlic clove peeled and chopped
  • 1 teaspoon dry or fresh Rosemary
  • 5 ml brandy
  • 120 g chopped tomatoes or tomato pulp
  • 2 tablespoon curry powder
  • salt for pasta and to taste
  • black pepper to taste

Instructions
 

  • wash and peel the scampi/prawns.
  • Chop half of them into pieces
  • Leave the rest whole with the heads and tails
  • In a pan heat the butter and oil and add the garlic, rosemary and finely chopped celery, carrots and onion
  • Allow the vegetables to cook until they start to soften.
  • Add all the scampi/prawns (chopped and whole) to the pan and cook until they are slightly brown, pour the brandy over them and continue cooking until the alcohol evaporates.
  • Remove the whole scampi/prawns from the pan, remove their heads and keep the body with the tails warm.
  • Put a pan of water on to boil for the pasta. Add salt when the water starts to boil and bring to the boil again.
  • Add the tomatoes to the sauce, simmer for 10 minutes and then add the curry powder.
  • Cook for another 2-3 minutes.
  • Add the chopped parsley and season with salt and pepper. (In some recipes cream is added here but I decided not to. You can, of course!)
  • Cook the pasta very al dente in the boiling salted water.
  • Drain the pasta and place side by side in a baking/oven dish
  • Fill each shell with the tomato and scampi/prawn mixture. You can either place a whole scampi/prawn tail at the bottom of each shell first before the sauce or place them scattered on the top of the stuffed pasta shells.
  • Cook the stuffed shells under the grill or in a preheated oven (180°) for 5 minutes until the pasta starts to brown at the edges, serve immediately.

Notes

Instead of conchiglioni this dish can be made with lumaconi (snail shell pasta)

Nutrition

Calories: 701kcalCarbohydrates: 65gProtein: 38gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 279mgSodium: 1275mgPotassium: 599mgFiber: 5gSugar: 5gVitamin A: 3374IUVitamin C: 8mgCalcium: 165mgIron: 3mg
Keyword Conchiglioni (jumbo pasta shells) with prawns or scampi
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