Pasta: Conchiglioni with Shrimps
Shrimps, tomatoes and pasta - go well together! Chilli provides the spiciness and white wine for the aroma.
Conchiglioni pasta is reminiscent of seashells and can absorb the delicious salsa particularly well. Alternatively you can also use rigatoni.
| Ingredients (4 servings) | ||
|---|---|---|
| 3-4 | handful | garlic |
| red chillies | ||
| 3-4 | shallots, peeled | |
| 200 | g | cherry tomatoes |
| 500 | g | conchiglioni pasta |
| 4-5 | tablespoon(s) | 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(s) | 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.
