Calgary’s Cilantro is 30 years old this year, and has a fresh new look to celebrate.

I’ve lost count of the times I’ve heard people wish they had the recipe for Lemon Conchigliette after devouring a bowl of it. Many thanks to Chef Lancelot Monteiro for sharing it with us.

Cilantro’s Lemon Conchigliette

Yield: 4


250 g dried conchigliette pasta shells*

1/3 cup red onion, chopped

1 poblano pepper, julienned

1 tsp garlic, chopped

8 prawns

8 scallops

3 Tbs + 1 tsp (50 mL) dry white wine

1⁄2 cup (120 mL) heavy cream 35%

2 Tbs chèvre (soft goat cheese)

2 Tbs chopped fresh basil

To taste salt and pepper

1⁄2 cup fresh grated Parmesan


  1. Boil the pasta until it's cooked al dente, cool and set aside.
  2. Sauté onion, pepper, and garlic on medium–high heat for 3-5 minutes.
  3. Add prawns and scallops, and continue to fry for an additional 3 minutes. Deglaze with the white wine and continue cooking until the wine is reduced by half.
  4. Add the cream and goat cheese, let simmer on low-medium heat for 5-8 minutes then add pasta shells and fresh chopped basil.
  5. Toss and heat just until the pasta is hot, and season to taste with salt and pepper. Top with Parmesan and serve.

(*) Cilantro makes their own conchigliette with lemon juice. Add 1Tbs of lemon zest at the end to achieve the same flavour.

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