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Fennel-Prawn Conchiglie

Rated as 4.6 out of 5 Stars

"Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns."
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40 m servings 661
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • 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.

Nutrition Facts

Per Serving: 661 calories; 10.4 115.3 28.6 67 553 Full nutrition

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Read all reviews 5
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This was a nice change, though maybe a bit heavy on the fresh fennel.

Had fennel, shrimp and shallots in the fridge. Substituted carrots for zuchinni; left out the celery; substituted sweet peppers and red chili flakes and used tomato paste, water and chicken boui...

Terribly delicious :) Cooked it without fennel, zucchini and shallot, but added a little bit carrot to the vegetables, still super yum!

I made every effort to follow the recipe and measure ingredients. The only alterations I made were to substitute one regular onion for the shallots and canned petite tomatoes for the sauce. Easy...