This delicious shell pasta with shrimp and tomato sauce will bring an authentic taste of Italy to your dining table tonight!

1

Start by cooking the conchiglie in a large pot of boiling salted water according to the package instructions, usually about 10-12 minutes to reach al dente.

2

While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat.

3

Add 2 cloves of minced garlic to the skillet and sauté for about 1 minute until fragrant, but be careful not to burn it.

4

Next, add 300 grams of shrimp to the skillet. Cook for about 5-7 minutes until the shrimp turns pink and opaque.

5

Stir in 400 grams of canned tomato, crushed, and let simmer for 10 minutes. Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of pepper.

6

Once the pasta is cooked, drain it and add it to the skillet with the shrimp and tomato sauce. Toss well to combine.

7

Finely chop about 10 pieces of fresh basil and sprinkle over the pasta before serving. Serve hot and enjoy!

4

• Add a pinch of red chili flakes for a spicy kick.
• Incorporate some sautéed spinach or arugula for a pop of color and nutrition.
• Garnish with grated Parmesan cheese for an extra layer of flavor.

• Ensure the shrimp is fresh for the best flavor.
• Do not overcook the shrimp to maintain its tenderness.
• Use high-quality olive oil for a richer taste.

• fat: 14 grams
• fiber: 3 grams
• protein: 28 grams
• calories: 450
• carbohydrates: 55 grams

This dish is rich in protein from the shrimp and provides a good balance of carbohydrates from the pasta, making it a nourishing meal.

• Catering and Events — Cucina Alessa Restaurants
• Piazza D'Angelo - Conchiglie Alla Contadina
• Spicy Chilli Prawn Pasta (Shrimp) - RecipeTin Eats