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Fennel-Prawn Conchiglie
Fennel-Prawn Conchiglie
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a mouthwatering pasta dish featuring fennel, zucchini, and succulent prawns in a flavorful homemade tomato sauce.
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:
  • 1. Boil a large pot of lightly salted water. Add pasta and cook until al dente, about 10 minutes. Reserve 3 tablespoons of the cooking water before draining.
  • In a large skillet or wok over medium-high heat, sauté fennel, zucchini, celery, shallots, garlic, and red pepper in 1 tablespoon of olive oil until fragrant, about 1 to 2 minutes. Add prawns and cook until they change color, approximately 1 minute per side.
  • Drizzle tomato puree over the vegetables, sprinkle with fennel seeds, and mix gently. Simmer until vegetables are slightly tender, about 5 to 7 minutes. Stir in reserved pasta water, season with salt and freshly ground black pepper. Combine sauce with drained pasta, toss with 1 tablespoon of olive oil until evenly coated.

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