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Conchiglie with roasted tomato and tiger prawn

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Light and simple, this dish is great for entertaining.
Serves
3
Prep
15 minutes
Cook
30 minutes
Each 335g serving contains (excludes serving suggestion)
KCal
381
Carbs
56.40g
Fibre
4.60g
Protein
16.00g
Fat
9.10g
Saturates
1.30g
Sugars
3.80g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
200g cherry tomatoes, halved
225g dried pasta shapes, eg conchiglie
2 tbsp olive oil
2 cloves garlic, sliced
100g raw tiger prawns, shelled
handful fresh basil, torn
freshly ground black pepper
Method
  1. Preheat the oven to 200ºC/gas 6.
  2. Place the tomatoes into an ovenproof dish, season well then cook in the oven for 20-25 minutes until tender and beginning to char.
  3. Meanwhile, cook the pasta according to the pack instructions. Drain and return to the pan.
  4. Meanwhile, heat the oil in a non-stick frying pan, add the garlic and fry for 1 minute, add the prawns and fry for a further 1-2 minutes until pink.
  5. Toss together all the ingredients, add the basil and season well with black pepper.
Chefs tips
  • You could use frozen mixed seafood or small Atlantic prawns instead of tiger prawns, if you prefer.
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