Conchiglioni (jumbo pasta shells) with prawns or scampi
A very beautiful stuffed shell pasta recipe from Puglia which will impress your guests no end!
Servings: 4
Calories: 701kcal
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: 701kcal | Carbohydrates: 65g | Protein: 38g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 279mg | Sodium: 1275mg | Potassium: 599mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3374IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 3mg