Shrimp Conchiglie Recipes

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SHRIMP CONCHIGLIE



Shrimp Conchiglie image

Make and share this Shrimp Conchiglie recipe from Food.com.

Provided by Barb in WNY

Categories     Healthy

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

12 ounces conchiglie (med. shell pasta)
boiling water, salted
1 1/2 teaspoons dried basil
1 tablespoon parsley, minced
3/4 lb small shrimp, cooked
1 teaspoon dry sherry
salt, to taste
parmesan cheese, to taste

Steps:

  • Following pasta directions, cook pasta al dente.
  • Drain and turn out onto a platter; keep warm.
  • Melt butter, in a small pan over low heat.
  • Add basil and parsley. And heat until bubbly.
  • Add shrimp and sherry, just until shrimp are heated through.
  • Pour shrimp sauce over cooked pasta and sprimkle with salt and Parmesan cheese to taste.

Nutrition Facts : Calories 267.9, Fat 2.2, SaturatedFat 0.3, Cholesterol 86.4, Sodium 86.5, Carbohydrate 46, Fiber 6.4, Protein 15.8

FENNEL-PRAWN CONCHIGLIE



Fennel-Prawn Conchiglie image

Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.

Provided by deliciousbali

Categories     Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 660.8 calories, Carbohydrate 115.3 g, Cholesterol 66.8 mg, Fat 10.4 g, Fiber 11.7 g, Protein 28.6 g, SaturatedFat 1.6 g, Sodium 553.4 mg, Sugar 9.4 g

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