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Conchiglie with Tiger Prawns   HT  MC    20mins

Serves 4     Hot   Pasta    Shellfish    Seafood   Alcohol  Herbs  Vegetables   Main course  Eggless



350g/12oz Conchiglie Pasta (shells)

25g/1oz Butter

1 Garlic Clove, crushed

90ml/3fl.oz. Dry White Wine

350g/12oz Raw Tiger Prawns

100g/4oz Mangetout, trimmed and halved

150ml/5fl.oz. Double Cream

3 tbsp Red Pesto

2 tbsp Fresh Dill, chopped

Salt and Black pepper




1. Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.


2. Meanwhile, melt butter in a pan add the garlic and sauté for 1 minute. Stir in white wine, prawns and mange tout. Bring to the boil, cover and cook for 2 minutes.


3. Drain pasta well and toss with prawn mixture and remaining ingredients. Return to the heat for 1-2 minutes, stirring occasionally until hot. Season to taste and serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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