{"id":6995,"date":"2025-04-12T06:15:27","date_gmt":"2025-04-11T20:15:27","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6995"},"modified":"2025-12-28T13:41:17","modified_gmt":"2025-12-28T02:41:17","slug":"conchiglioni-with-shrimp","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/pasta\/conchiglioni-with-shrimp\/","title":{"rendered":"Conchiglioni with Shrimp and Chili Oil"},"content":{"rendered":"\n

This dish is an amazing way to experience the flavors of Shellfish. In our Conchiglioni with Shrimp and Chili Oil recipe the Shrimp shells are used to infuse flavor into the wonderful Chili Oil, which is poured over the finished dish. The Shrimp itself is cooked to perfection and cut up into bite-sized pieces. Along with Cherry Tomatoes, they are a fantastic flavor combination of sweet and savory. The large sized Pasta Shells (known as Conchiglioni) capture all these beautiful flavors perfectly, making for a complete dish that is perfect all year round

<\/p>\n\n\n\n

\n
Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

Conchiglioni is one of those Pasta types that you\u2019re not going to use every day, but when the right dish comes along, it\u2019s perfect. The Shells are massive and are easily the largest Pasta type you can cook with. They\u2019re awesome as a vessel to contain other ingredients. In this case, Shrimp and Tomatoes

<\/p>\n\n\n\n

They\u2019re not the kind of Pasta that is eaten in one bit. Quite the contrary in fact, you\u2019ll need a knife and fork and a few decent bites to get through one of these. It is becoming a much more common Pasta type these days, and should be readily available at your local grocery store

<\/p>\n\n\n

\n
\"Conchiglioni
Conchiglioni is a hearty Pasta that works great as a vessel to carry the amazing Shrimp and Tomato Mixture in this recipe<\/figcaption><\/figure>\n<\/div>\n\n\n

If you can\u2019t find it, or don\u2019t fancy working through some massive pasta shells for your home cooking that\u2019s totally fine. In fact, you can make this dish with any kind of Pasta type you choose. From Spirals, to Macaroni, to Ribbons, or even Fettuccini. The dish is going to taste just as good, regardless of what you choose

<\/p>\n\n\n\n

Of course, the key to a great Conchiglioni with Shrimp and Chili Oil is good quality, fresh seafood<\/h2>\n\n\n\n

It goes without saying that this dish is going to shine the brightest when using good quality Seafood. Given the Shrimp is used in two ways \u2013 the flesh in the dish and the shells in the Chili Oil, you want to ensure you\u2019re using the best quality Shrimp you can get your hands on

<\/p>\n\n\n\n

I always recommend heading to a local specialty Fish shop instead of buying Seafood from the grocery store if you can. The specialty shops (such as Fish Mongers) most often are much more aware of the quality of the Seafood they are stocking and can guide you in the right direction. They\u2019ll know when the Seafood has come in, where it was caught, and can recommend the best quality for what you are after

<\/p>\n\n\n

\n
\"Conchiglioni
Great quality Seafood is going to be the key to making your Conchiglioni with Shrimp and Chili Oil taste truly spectacular<\/figcaption><\/figure>\n<\/div>\n\n\n

You don\u2019t necessarily have to live by the ocean to get your hands on good quality Shrimp either. Almost all seafood is frozen before it makes its way to the store anyway, so provided the Seafood has been properly prepared and shipped, you can still get some great quality Shrimp even if you live in the middle of the country

<\/p>\n\n\n\n

For the Conchiglioni with Shrimp and Chili Oil Recipe we require Shrimp with their shells on. You don\u2019t necessarily need the heads, just the shells. It may be difficult to come across Shell on \/ no head Shrimp, so just get the whole Shrimp and discard the Shrimp. Or, even better, save the Shrimp heads and turn them into a wonderful Shrimp Stock<\/a>

<\/p>\n\n\n\n

The real star of this dish is the amazing Chili Oil, infused with the flavors of Shrimp<\/h2>\n\n\n\n

It\u2019s simply amazing how much flavor you can infuse into Oil in such a short time with this recipe. In fact, all you need is 10 minutes to get the most delicious tasting and smelling Chili Oil for this recipe. The Shrimp Shells are added to a pot filled with 1 cup of Olive Oil along with a bunch of aromatics and Chili. They are heated over low heat and after 10 minutes it\u2019s done. The smell will be immediately prevalent. A beautiful scent of Shellfish mixed with Chili that you just can\u2019t wait to eat

<\/p>\n\n\n

\n
\"Chili
The delicious Chili Oil in this dish is infused with Shrimp. It tastes so good, and can be refrigerated for up to 1 week after making it<\/figcaption><\/figure>\n<\/div>\n\n\n

The Spice mix for our Chili Oil consists of Chili Flakes, Fennel Seeds, Smoked Paprika, and Szechuan Peppercorns. You can replace the Szechuan Peppercorns with regular Black Peppercorns if you like, but be sure to include the Pepper as it will add a different kind of head to the dish

<\/p>\n\n\n\n

Once the Dish is complete, all you need to do is drizzle over a (generous) helping of this amazing Chili Oil to complete the plate. This recipe will produce more than enough Chili Oil, so you\u2019ll have plenty leftovers. We recommend trying it alongside some delicious Dumpling. The combination of Shrimp and Pork dumplings with the Chili Oil are simply amazing. Check out our recipe here<\/a>, we know you’re going to love it!

<\/p>\n\n\n\n

\n