Pasta: Conchiglioni with Shrimps
Pasta: Conchiglioni with Shrimps
© StockFood, Bauer Syndication
Conchiglioni pasta is reminiscent of seashells and can absorb the delicious salsa particularly well. Alternatively you can also use rigatoni.
Ingredients (Serves 4)
- Peel and chop the garlic. Clean the chilli, wash and cut into fine rings or chop (remove the seeds if you want less heat).
- Peel the shallots and cut into fine rings or strips. Wash the tomatoes, remove the stalks and cut the flesh into pieces.
- Cook the pasta in boiling salted water according to the instructions on the packet.
- Meanwhile, heat olive oil in a large frying pan. Fry the shallots with the garlic and chilli in it.
- Add the prawns and fry until cooked. Add the tomato cubes, deglaze with the white wine.
- Season with salt, pepper and lemon zest and taste. Halve the olives, drain the pasta and toss both with the pan contents and serve.
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