Pasta: Conchiglioni with Shrimps

Pasta: Conchiglioni with Shrimps

© StockFood, Bauer Syndication

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)

3-4
clove(s)
garlic
red chillies
3-4
shallots, peeled
200
g
cherry tomatoes
500
g
conchiglioni pasta
4-5
tablespoon
olive oil
400
g
raw prawns, peeled
200
ml
dry white wine
1
lemon for lemon peel, finely grated
salt
pepper, freshly ground
2
tablespoon
black olives
  • 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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