Shell pasta with broad beans and prawns

Shell pasta with broad beans and prawns

Conchiglie con fave e gamberi

Sharing Puglia
Alicia Taylor

This dish is prepared simply with a minimum of ingredients. It makes a tasty starter or could be served as a main dish, if you increase the quantities. The shell-shaped conchiglie pasta is perfect when paired with the sauce made from finely chopped broad beans and prawns, which finds its way into the centre of the shells. The ridged exterior of the pasta also traps the sauce and ensures each mouthful is flavoursome.


Quantity Ingredient
1 onion, thinly sliced
2 tablespoons olive oil, plus extra for drizzling
1 garlic clove, crushed
1 chilli, thinly sliced
100g broad beans, blanched for 5 minutes
500g raw prawns, peeled, deveined and chopped into thirds, tails intact
splash white wine
100ml fish stock
250g conchiglie
handful mint leaves, torn


  1. Sauté the onion in the olive oil in a frying pan over medium heat for 5 minutes. Add the garlic and chilli and sauté for a further 4 minutes. Add the broad beans and prawns to the pan, stirring slowly and cook for 3 more minutes. Add salt and freshly ground black pepper to taste, along with the splash of white wine, and cook for another 3 minutes to allow the wine to evaporate. Add the fish stock and cook for 3 minutes.
  2. While the prawn sauce is cooking, cook the conchiglie in boiling salted water until al dente, then drain, reserving some of the pasta water (see below).
  3. If the prawn sauce becomes too dry, scoop out a little of the starchy pasta water and add it to the sauce.
  4. Add the pasta to the prawns in the pan and toss it several times. Transfer to serving bowls, add the mint, a drizzle of extra-virgin olive oil and some freshly ground black pepper and serve.
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