Conchiglioni with SA King Prawns, Zucchini and Blistered Tomato Sugo

Cook time 1 hour
Servings 4


Conchiglioni (large pasta shells)
12 conchlioni
1 large zucchini, grated
extra virgin olive oil
250g raw SA king prawn meat, chopped
100ml dry white wine
100ml fresh cream
50g breadcrumbs
1 tbsp flat-leaf parsley, finely chopped

10 large Roma tomatoes
2 cloves garlic
handfull of basil leafs
pinch of dried oregano
pinch of sea salt and pepper
olive oil

Conchiglioni with SA King Prawns, Zucchini and Blistered Tomato Sugo


Preheat the oven to 180°C.

Blanch the pasta shells for ¾ of the recommended cooking time on the packet.

Fry the zucchini with 2 tablespoons of olive oil in a pan. When it begins to soften and colour, add the prawns and fry for 2-3 minutes. Add the

wine and deglaze. Pour in the cream and cook further on a low heat until all liquids have reduced. Season to taste.

To prepare the sugo, cut the tomatoes in half and place skin-side down on a

baking tray with garlic. Drizzle with olive oil, sprinkle with oregano and season with sea salt and pepper. Roast for 15 minutes. Once cooked, remove the skin from the tomato and garlic, and blend with a few fresh basil leaves. Add more olive oil and season to taste.

Meanwhile, fill the pasta shells with the prawn mixture and top with breadcrumbs and remaining olive oil. Place in a greased baking tray and cook in the oven at 180°C for 10-15 minutes or until the top of the shells have become crisp.

To serve, scoop the hot sugo onto a plate and follow with the pasta shells. Finish with good extra virgin olive oil and basil.