Mixed seafood conchiglioni

Mixed seafood conchiglioni

We love giant pasta shells, and in this recipe, our head of food Tom Shingler has come up with a recipe using them that brings all those holiday vibes, with none of the faff.

Mixed seafood conchiglioni

He says: “I love moules marinières, but sometimes I want something that doesn’t involve lots of pesky shell-wrangling to get at the delicious seafood within. This pasta sauce contains the same flavours, with the immense bonus that you can eat the shells!”

Find more of our weeknight, easy pasta recipes here.

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

We love giant pasta shells, and in this recipe, our head of food Tom Shingler has come up with a recipe using them that brings all those holiday vibes, with none of the faff.

He says: “I love moules marinières, but sometimes I want something that doesn’t involve lots of pesky shell-wrangling to get at the delicious seafood within. This pasta sauce contains the same flavours, with the immense bonus that you can eat the shells!”

Find more of our weeknight, easy pasta recipes here.

Nutrition: per serving

Calories
752kcals
Fat
41g (21g saturated)
Protein
23g
Carbohydrates
68g (5g sugars)
Fibre
4g
Salt
0.9

Ingredients

  • 350g conchiglioni (giant pasta shells)
  • 2 tbsp olive oil, plus extra to fry
  • 1 banana shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 bay leaf
  • Pinch chilli flakes (optional)
  • 200ml dry cider or dry white wine
  • 250ml double cream
  • 300g mixed cooked frozen seafood, defrosted
  • Handful parsley, finely chopped
  • Handful panko breadcrumbs
  • Finely grated zest and juice 1 lemon
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Method

  1. Bring a large pan of heavily salted water to the boil. Add the pasta and cook for 12 minutes or until al dente.
  2. Meanwhile, in another large saucepan, heat the oil over a medium heat. Add the shallots. Cook for 5 minutes, then add the garlic, bay and chilli flakes (if using) and cook for another minute. Pour in the cider or white wine, simmer for 3 minutes, then add the cream, seafood and half the parsley. Keep warm over a low heat.
  3. Pour a healthy glug of olive oil in a small frying pan over a medium heat, then add the panko and a pinch of salt. Fry for 5 minutes until brown and crisp, then mix in the lemon zest and set aside.
  4. When the pasta is al dente, drain well (reserving a little pasta water) and immediately tip the shells into the sauce. Stir vigorously to ensure all the shells have separated and completely coated in the sauce, adding a little pasta water if it’s starting to feel a little claggy. Try to encourage some of the seafood to fill the shell cavities. Divide among bowls, arranging the shells with their open sides up and spooning in some seafood to any empty ones, then scatter over the toasted breadcrumbs and the remaining parsley. Squeeze over the lemon juice, add a pinch of salt and pepper, then serve.

Nutrition

Nutrition: per serving
Calories
752kcals
Fat
41g (21g saturated)
Protein
23g
Carbohydrates
68g (5g sugars)
Fibre
4g
Salt
0.9

delicious. tips

  1. This recipe can take on any seafood you like – swap in prawns, pure mussels or – if you’re feeling particularly luxurious – scallops. If they’re raw just lightly simmer them in the sauce for a few minutes at the end of step 2.

Buy ingredients online

Recipe By:

Tom Shingler
Head of food, delicious.

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