Fennel-Prawn Conchiglie recipe
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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
Nutrition Info
- 660.8 caloriescarbohydrate: 115.3 gcholesterol: 66.8 mgfat: 10.4 gfiber: 11.7 gprotein: 28.6 gsaturatedFat: 1.6 gservingSize: -sodium: 553.4 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Fennel-Prawn Conchiglie
Directions
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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.
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.
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.