Saturday, February 11, 2012



Conchiglioni - a variety of pasta shaped like a conch shell.
CONCHIGLIONI is a variety of pasta that is shaped like conch shell.  It is large and suitable for stuffing, but I love breaking rules, so I didn't stuff it. That is because, this wasn't planned and I just cook free-flowing of ideas as to what is available in my pantry.  There was no recipe to follow, so I did the best of what I could and quite pleased that it worked what i imagined it would be. creamy with mushrooms and shrimps.

I like the mushrooms and sauce being cupped inside the pasta with the shrimps peeking out.


pan roasting the mushroom brings back
its earthy flavor.
6 cloves garlic (finely chopped)
1 can button mushrooms (sliced)
1 white onion (finely chopped)
250 ml all purpose cream
1 cup milk
500 g Conchiglioni
2 Tablespoons corn oil
grated cheddar cheese
salt and pepper

Cook the pasta in boiling salted water until al-dente and set aside.

sauté mushrooms, shrimps, garlic
and onion together

Preheat a sauce pan and put  few drops of oil, pan roast the mushrooms until they turn brown and some are slightly blistered, add the shrimps until they turn orange. Add chopped garlic and onions, add a little oil and sauté together for a few minutes. Add the cream and milk stirring occasionally until it reduces a little bit like a thin cream consistency, season with salt and pepper, add the pasta and mix them slowly taking care not to break the conchiglioni.  Continue cooking over a low fire until the pasta has absorbed the sauce and its flavor.  Add cheese and serve.

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