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Conchiglioni (jumbo pasta shells) with prawns or scampi

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

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

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

    Cup of Yum
  1. wash and peel the scampi/prawns.
  2. Chop half of them into pieces
  3. Leave the rest whole with the heads and tails
  4. In a pan heat the butter and oil and add the garlic, rosemary and finely chopped celery, carrots and onion
  5. Allow the vegetables to cook until they start to soften.
  6. 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.
  7. Remove the whole scampi/prawns from the pan, remove their heads and keep the body with the tails warm.
  8. 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.
  9. Add the tomatoes to the sauce, simmer for 10 minutes and then add the curry powder.
  10. Cook for another 2-3 minutes.
  11. 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!)
  12. Cook the pasta very al dente in the boiling salted water.
  13. Drain the pasta and place side by side in a baking/oven dish
  14. 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.
  15. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.