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Olive oil - 3 tbsp
Butter - 1 1/2 tbsp
garlic cloves- 2 
Small red onion - 1 (thinly sliced)
Celery stalks  -2 (cut into 1" strips)
Small carrots - 3 (thinly sliced)
Fresh parsley - 1 tbsp (finely chopped)
Fresh basil - 2 tbsp (finely chopped)
Salt and freshly ground pepper
Pinch of cayenne pepper
Medium uncooked shrimp - 450 gms (peeled and deveined)
Dry sherry - 125 ml
Chicken stock - 4 cups
Small conchiglie - 70 gms
Cream - 60 ml
Fresh basil to garnish


  • In a large saucepan heat oil and butter. Add garlic cloves and onion and saute gently for 2-3 minutes.
  • Add celery and carrots and fry until vegetables are golden; do not brown. Toss in parsley and basil and season to taste.
  • Stir briefly, add shrimp, toss, then remove garlic cloves.
  • Pour in sherry, increase heat and cook for 2-3 minutes.
  • Add chicken stock, bring to the boil then simmer for 5 minutes.
  • Add conchiglie and simmer until pasta is al dente.
  • Stir in cream, adjust seasonings to taste and serve garnished with basil leaves.
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