Fennel-Prawn Conchiglie Recipe

Name: Fennel-Prawn Conchiglie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package conchiglie(seashell) pasta; 2 tablespoons olive oil, divided; 1 large fennel bulb, cut into thin strips; 1 zucchini, halved lengthwise and sliced; 1 stalk celery with leaves, sliced; 4 shallots, cut into thin strips; 3 cloves garlic, sliced thin; 1 red chile pepper, sliced thin; 15 prawns, or more to taste, peeled and deveined; 1 (14 ounce) can tomato puree; 1 teaspoon fennel seed; salt and freshly ground black pepper to taste

Servings: persons

1 (16 ounce) package conchiglie(seashell) pasta
2 tablespoons olive oil, divided
1 large fennel bulb, cut into thin strips
1 zucchini, halved lengthwise and sliced
1 stalk celery with leaves, sliced
4 shallots, cut into thin strips
3 cloves garlic, sliced thin
1 red chile pepper, sliced thin
15 prawns, or more to taste, peeled and deveined
1 (14 ounce) can tomato puree
1 teaspoon fennel seed
salt and freshly ground black pepper to taste

1
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
2
Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
3
Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) package conchiglie(seashell) pasta, 2 tablespoons olive oil, divided, 1 large fennel bulb, cut into thin strips, 1 zucchini, halved lengthwise and sliced, and more.

Yes, Fennel-Prawn Conchiglie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel-Prawn Conchiglie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions