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| Fennel-Prawn Conchiglie |
"Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns."
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
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 40M |
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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.
Notes :
- I used Vannamei prawns and a yellow zucchini to add more colors to the dish.
- Two small fennel bulbs can be used in place of one large.
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