Conchiglioni jumbo pasta shells with prawns or scampi
Ingredients
- 300 g conchiglioni (large shell pasta)
- 800 g scampi or large prawns
- 5 tbsp extra virgin olive oil
- 50 g butter
- 1 handful fresh parsley (chopped)
- 1 carrot (finely chopped)
- 1 celery stalk (finely chopped)
- 1 onion (peeled and finely chopped)
- 1 garlic clove (peeled and chopped)
- 1 tsp dry or fresh Rosemary
- 5 ml brandy
- 120 g chopped tomatoes or tomato pulp
- 2 tbsp curry powder
- salt (for pasta and to taste)
- black pepper (to taste)
Instructions
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