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.

No additional tips available.

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

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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.

Fennel-Prawn Conchiglie

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