Conchigliette col Sugo di Gamberetti

Name: Conchigliette col Sugo di Gamberetti (Small shells with shrimp sauce)
Yield: Serves 4 as a main course
Cuisine: Italian
Ingredients: 2 shallots, chopped; 1 carrot, chopped; 2 tablespoons (2 X 15 ml spoon) olive oil; salt and cayenne pepper; 1 tablespoon (15 ml spoon) chopped parsley; 1 lb (450 g) shrimps, shelled (see note); 1 clove of garlic, chopped finely; 1 lb (450 g) conchigliette or other small pasta shape; 3 tablespoons (3 X 15 ml spoon) brandy; 2 tomatoes, peeled, de-seeded and chopped; a knob of butter; 8 fl oz (240 ml) dry white wine; 1 tablespoon (15 ml spoon) tomato purée; fresh chives, chopped finely; ½ pint (300 ml) double cream

Small shells with shrimp sauce

Preparation info

Serves
4
as a main course

Difficulty
Medium

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.

Ingredients

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

Europe
Italy
Main course
Pasta
Mediterranean

Method

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