Fennel-Prawn Conchiglie

Recipe By deliciousbali
Rating
Published Jun 8th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 660.8

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

Recipe 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

Cooking Directions

  1. 1 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. 2 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. 3 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
  • Carbohydrate 115.3 g
  • Cholesterol 66.8 mg
  • Fat 10.4 g
  • Fiber 11.7 g
  • Protein 28.6 g
  • Saturated Fat 1.6 g
  • Sodium 553.4 mg
  • Sugar 9.4 g

Chef's 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.

Reviews

  1. Mike DaCommie Apr 26, 2021 05:58 AM
    Had Fennel leftover in the fridge, prawns in the freezer, went and got the noodles. Very nice, I will make it again!!!!!
  2. Elizabeth Jan 31, 2019 08:55 AM
    AMAZING!!
  3. BRG Mar 21, 2017 08:11 AM
    This was a nice change though maybe a bit heavy on the fresh fennel.
  4. sawalker51 May 3, 2016 01:11 PM
    Had fennel shrimp and shallots in the fridge. Substituted carrots for zuchinni; left out the celery; substituted sweet peppers and red chili flakes and used tomato paste water and chicken bouillon. A definite repeat.
  5. Homa HB May 25, 2015 03:14 AM
    Terribly delicious:) Cooked it without fennel zucchini and shallot but added a little bit carrot to the vegetables still super yum!
  6. LilDillyDumpling May 9, 2015 11:55 AM
    I made every effort to follow the recipe and measure ingredients. The only alterations I made were to substitute one regular onion for the shallots and canned petite tomatoes for the sauce. Easy to prepare and the vegetables were a great combination. Will make again.
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