Conchigliette col Sugo di Gamberetti

Small shells with shrimp sauce

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

Pretty pasta sea shells coated in a pink sauce with a lovely taste of the sea. A very nice lunch dish followed perhaps by a salad of avocado and grapefruit.


  • 2 tablespoons (2 X 15 ml spoon) olive oil
  • 1 carrot, chopped


Heat the oil in a saucepan, add the carrot and shallots and cook covered over a very low heat for 5 minutes. Add the shrimps, garlic and parsley, season with salt and cayenne and cook for a few minutes more. Add the brandy and boil hard to evaporate. Add the wine, tomatoes and tomato purée and simmer gently, covered, for 10 minutes. Purée in a blender or food processor. Return the shrimp purée