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. Had Fennel leftover in the fridge, prawns in the freezer, went and got the noodles. Very nice, I will make it again!!!!!
  2. AMAZING!!
  3. This was a nice change though maybe a bit heavy on the fresh fennel.
  4. 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. Terribly delicious:) Cooked it without fennel zucchini and shallot but added a little bit carrot to the vegetables still super yum!
  6. 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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