Simple Way to Goan Prawn Curry Recipe Xantilicious

Fennel-Prawn Conchiglie

Goa has been one of my favorite destinations in india and this recipe belongs there.

Recipe Summary Fennel-Prawn Conchiglie

Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.

Ingredients | Goan Prawn Curry Recipe Xantilicious

1 (16 ounce) package conchiglie(seashell) pasta

2 tablespoons olive oil, divided

1 large fennel bulb, cut into thin strips

1 zucchini, halved lengthwise and sliced

1 stalk celery with leaves, sliced

4 shallots, cut into thin strips

3 cloves garlic, sliced thin

1 red chile pepper, sliced thin

15 prawns, or more to taste, peeled and deveined

1 (14 ounce) can tomato puree

1 teaspoon fennel seed

salt and freshly ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.

Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.

Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

I used Vannamei prawns and a yellow zucchini to add more colors to the dish.

Two small fennel bulbs can be used in place of one large.

Info | Goan Prawn Curry Recipe Xantilicious

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Fennel-Prawn Conchiglie

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