Conchiglie e scampi al gratin.
Melt half of the butter in a large frying pan over medium heat. Fry the shrimps in it for about three minutes, turning a few times to the other side, until they turn pink and curl. Pour in the cognac and evaporate. Season the shrimp with salt, season with pepper and set aside.
Preheat the stove to 200 °C. Butter an ovenproof serving dish.
In a large saucepan, bring enough water to a boil. Add salt and cook the conchiglie until al dente.
Meanwhile, whip the whipping cream until stiff. Drain the pasta, mix with the whipped cream, the shrimp and with half of the Parmesan. Spread evenly in the dish and sprinkle with the remaining Parmesan. Bake for about fifteen minutes until golden and serve on the spot.
The gratin also tastes good with rigatoni or penne.
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