Name: Fennel-Prawn Conchiglie
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Conchiglie(seashell) pasta - 1 (16 ounce) package; Olive oil, divided - 2 tablespoons; Fennel bulb, cut into thin strips - 1 large; Zucchini, halved lengthwise and sliced - 1; Celery with leaves, sliced - 1 stalk; Shallots, cut into thin strips - 4; Garlic, sliced thin - 3 cloves; Red chile pepper, sliced thin - 1; Prawns, or more to taste, peeled and deveined - 15; Tomato puree - 1 (14 ounce) can; Fennel seed - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fennel-Prawn Conchiglie

1. Conchiglie(seashell) pasta - 1 (16 ounce) package

2. Olive oil, divided - 2 tablespoons

3. Fennel bulb, cut into thin strips - 1 large

4. Zucchini, halved lengthwise and sliced - 1

5. Celery with leaves, sliced - 1 stalk

6. Shallots, cut into thin strips - 4

7. Garlic, sliced thin - 3 cloves

8. Red chile pepper, sliced thin - 1

9. Prawns, or more to taste, peeled and deveined - 15

10. Tomato puree - 1 (14 ounce) can

11. Fennel seed - 1 teaspoon

12. Salt and freshly ground black pepper to taste - 1 teaspoon

How to cook deliciously - Fennel-Prawn Conchiglie

1. Stage

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. Stage

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. Stage

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.