Conchiglioni (jumbo pasta shells) with prawns or scampi

Name: Conchiglioni (jumbo pasta shells) with prawns or scampi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 300 g conchiglioni; 800 g scampi or large prawns; 5 tablespoon extra virgin olive oil; 50 g butter; 1 handful fresh parsley; 1 carrot; 1 celery stalk; 1 onion; 1 garlic clove; 1 teaspoon dry or fresh Rosemary; 5 ml brandy; 120 g chopped tomatoes or tomato pulp; 2 tablespoon curry powder; salt; black pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
701 kcal
Course
Main Course
Cuisine
Italian

Conchiglioni (jumbo pasta shells) with prawns or scampi

Daisy Meyer

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A very beautiful stuffed shell pasta recipe from Puglia which will impress your guests no end!

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Ingredients

Servings

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

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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 Information

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Calories 701kcal (35%) Carbohydrates 65g (22%) Protein 38g (76%) Fat 31g (48%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 0.4g Cholesterol 279mg (93%) Sodium 1275mg (53%) Potassium 599mg (17%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 3374IU (67%) Vitamin C 8mg (9%) Calcium 165mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 701 kcal

% Daily Value*

Calories	701kcal	35%
Carbohydrates	65g	22%
Protein	38g	76%
Fat	31g	48%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Trans Fat	0.4g	20%
Cholesterol	279mg	93%
Sodium	1275mg	53%
Potassium	599mg	13%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	3374IU	67%
Vitamin C	8mg	9%
Calcium	165mg	17%
Iron	3mg	17%