Love Bites: Large Pasta Shells with Pesto and Shrimp


  • 4 conchiglioni (large pasta shells)
  • 7 oz. (200 g) cooked shrimp
  • 2 tablespoons pesto
  • 8 black olives
  • 2 sprigs of basil
  • 4 tablespoons olive oil

Cook the pasta for 15 minutes in a large pot of boiling salted water to which you have added 1 table spoon olive oil.  Rinse in cold water. Shell the shrimp, discarding the heads., and mix with the pesto. Fill the pasta shells with this stuffing.  Pit and chop the olives, then wash and drain the basil leaves.  Arrange the pasta sells on two serving plates, drizzle the rest of the olive oil over them, sprinkle with the chopped olives, and garnish with basil leaves.  Serve immediately with 2 large slices of toasted country bread.


Cheryl Besner