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|Peeled Prawns - Luxury large 90/120 count cooked and peeled prawns. Sourced from the clean icy waters of the Arctic. Supplied individually frozen in 2.5kg bags.|
Pasta shells stuffed with prawns in tomato sauce
Preparation Time: 4 minutes
Cooking Time: 20 minutes
300g large prawns, fresh or defrosted, chopped
1 x 15ml spoon (1 tablespoon) olive oil
55g (2oz) butter
1 small onion, finely diced
1 x 400g can Italian Tomatoes, chopped
½ x 5ml spoon (½ teaspoon) dried oregano
salt and freshly ground black pepper
100g (3½oz) mozzarella
20 large pasta shells
2-3 fresh basil leaves
Preheat the grill to a medium heat
Heat the olive oil and butter in a pan over a medium heat. Add the onion and gently cook for 8 minutes until softened but not coloured.
Add the tomatoes and bring to the boil, stir in the oregano and season. Reduce the heat and simmer gently for 15 minutes until slightly reduced and thickened. Add the prawns and simmer for a further 5 minutes. Rip the mozzarella into bite size pieces and add half to the tomato sauce. Meanwhile, cook the pasta according to packet instructions.
Drain the pasta well and with a teaspoon, spoon the tomato and prawn mix into the shells before placing in an oven proof dish. Pour the rest of the sauce on top of the shells and sprinkle with the remaining mozzarella. Grill for 5 - 7 minutes or until the mozzarella is golden brown.
Serve scattered with fresh basil.