Shrimp Saganaki with Tomato Dill Ragout and Conchiglie


Shrimp Saganaki with Tomato Dill Ragout and Conchiglie

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    40 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    5 People
  • Goody kitchen


1 pack GOODY Conchigli
5 tomatoes, cut into small cubes
1 onion, finely chopped
2 cloves garlic
2 tablespoons olive oil
½ lemon, juiced
5 branches fresh dill, chopped
½ kilo peeled and deveined shrimp (with or without tail)
1 cup Feta cheese, cut into small cubes 
1 teaspoon cumin powder Fresh chopped coriander for garnish
Salt and pepper to taste


1.Cook pasta until it's firmer than al dente.
2.In a small pot, fry onions until soft. Add garlic, tomatoes, and lemon juice. Cover and cook until tomatoes are soft. Add chopped dill and season with salt, pepper and cumin powder.
3.Season shrimp with salt and pepper, mix in with ragout, add Feta cheese cubes and pasta, and then place in baking dish. Cover with aluminum foil and bake for 25 minutes at 180 degrees. Then remove cover and bake for an additional 5 minutes until cheese cubes on the surface start to brown. (Tomato ragout must be hot before baking; otherwise, baking time is increased.)Sprinkle with chopped coriander and serve hot.