Why Try This Recipe?

Are you looking for a quick yet impressive dish that offers a burst of flavor with every bite? Curious about how to incorporate unexpected ingredients into your favorite pasta meals? This recipe hits all the right notes: creamy, savory, and aromatic! Give it a try and impress your guests!

Recipe Information

• Servings: 4
• Total Time: 40 minutes
• Difficulty: Easy

Ingredients

• Pasta:
  • 500g conchiglioni
• Filling:
  • 250g mascarpone cheese
  • 450g shrimp (16 to 20 large shrimp)
  • 1 fennel bulb
  • 10 ml pastis (optional)
  • 1 shallot
  • Olive oil
  • Fleur de sel (or sea salt)
  • Freshly ground black pepper
  • Fresh dill (for garnish)

Instructions

1. Bring a large pot of salted water to a boil for the pasta.
2. Peel and devein the shrimp.
3. Finely chop the shallot and fennel.
4. Flatten the shrimp by lightly pressing down on them.
5. In a wok or large skillet, heat a drizzle of olive oil and sauté the shallot until translucent.
6. Add the fennel to the pan and sauté for about 2 minutes.
7. Stir in the shrimp and cook for 1 minute (the shrimp will cook further in the oven).
8. Pour in the pastis and flambé to enhance the flavors.
9. Reduce the heat and add the mascarpone cheese, stirring until melted. Season with salt and pepper.
10. Drain the pasta (remember to reduce the cooking time by 2 minutes from the package instructions) and cool under cold water.
11. Stuff each conchiglioni with the shrimp mixture and place them in a baking dish.
12. Bake in a preheated oven at 180°C (350°F) for 6 minutes.
13. Serve with a sprinkle of fresh dill on top.

Notes

Feel free to adjust the amount of pastis based on your preference for flavor. If you want a non-alcoholic version, simply skip this step!

Recipe Tips

For the best flavor, use fresh shrimp and high-quality mascarpone. If you’re looking for additional garnish ideas, consider adding grated Parmesan on top before serving!

Nutritional Information

Approximately 600 calories per serving (varies based on ingredients used).