22 Delicious Scungilli Recipes for Seafood Lovers

You’re in for a treat, seafood lovers! Scungilli, or conch, might not be the first thing that comes to mind when you think of quick, delicious seafood dishes, but it’s a hidden gem waiting to be explored. Whether you’re craving something light and refreshing or rich and comforting, our roundup of 22 scungilli recipes has something to satisfy every palate. Dive in and discover your next favorite dish!

Scungilli Salad with Lemon and Olive Oil

Feast your eyes on this zesty, briny delight that’s about to become your new summer obsession. Scungilli salad with lemon and olive oil is the no-cook, all-flavor dish you didn’t know you needed until now.

Ingredients

• 1 lb scungilli (conch), cleaned and thinly sliced – because nobody likes a chewy surprise.
• 1/2 cup extra virgin olive oil – my go-to for that smooth, fruity vibe.
• 1/4 cup fresh lemon juice – bottled is a no-go here, folks.
• 2 cloves garlic, minced – the more, the merrier, I always say.
• 1/2 tsp red pepper flakes – for a little kick that says ‘hello’.
• Salt to taste – and by that, I mean be generous, this is the sea we’re celebrating.
• 1/4 cup chopped fresh parsley – because green makes everything better.

Instructions

1. In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and red pepper flakes until well combined. Tip: Let this sit for 5 minutes to let the flavors marry – patience is a virtue.
2. Add the thinly sliced scungilli to the bowl and toss gently to coat every piece in that lemony goodness. Tip: Use your hands for this step to feel the love.
3. Sprinkle in the salt and chopped fresh parsley, giving everything one final gentle toss to distribute evenly. Tip: Taste as you go – your palate is the boss.
4. Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes. This is non-negotiable for maximum flavor infusion.

Light, refreshing, and bursting with the taste of the ocean, this scungilli salad is perfect served over a bed of crisp greens or alongside some crusty bread to soak up all that delicious dressing. Let the flavors take you on a mini vacation with every bite.

Spicy Scungilli Pasta

Buckle up, pasta lovers, because we’re about to dive fork-first into a dish that’s as fun to say as it is to eat—Spicy Scungilli Pasta! This isn’t your nonna’s Sunday sauce; it’s a bold, briny, and slightly spicy twist that’ll have your taste buds doing the tango.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into bite-sized pieces—because nobody wants to wrestle with their food at the dinner table.
• 12 oz linguine pasta—the perfect vehicle for our saucy adventure.
• 3 tbsp extra virgin olive oil—my kitchen MVP for adding that golden touch.
• 4 garlic cloves, minced—because more is more when it comes to garlic.
• 1/2 tsp red pepper flakes—for that kick that says ‘hello’ in every bite.
• 1/2 cup dry white wine—choose something you’d drink, because half of it might not make it to the pan.
• 1/4 cup fresh parsley, chopped—for a pop of color and freshness.
• Salt to taste—though with all these flavors, you might forget it’s even there.

Instructions

1. Bring a large pot of salted water to a rolling boil—like the ocean waves, but less salty.
2. Add the linguine and cook according to package instructions until al dente—because mushy pasta is a crime in Italy.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat—this is where the magic starts.
4. Add the garlic and red pepper flakes, sautéing until fragrant—about 30 seconds. Tip: Don’t walk away; garlic burns faster than a summer romance.
5. Toss in the scungilli, stirring occasionally until slightly browned—about 3 minutes. Tip: This is your chance to pretend you’re a sea captain commanding your crew.
6. Pour in the white wine, letting it simmer until reduced by half—about 2 minutes. Tip: This step is optional if you’d rather drink the wine.
7. Drain the pasta, reserving 1/2 cup of pasta water—your secret weapon for saucy perfection.
8. Add the pasta to the skillet with the scungilli, tossing to combine. If needed, add pasta water a little at a time to loosen the sauce.
9. Stir in the parsley and season with salt—final flourishes before the grand reveal.

This Spicy Scungilli Pasta is a textural dream—chewy scungilli meets al dente pasta, all coated in a sauce that’s got just enough heat to keep things interesting. Serve it with a side of crusty bread to sop up every last drop, or go full pirate and eat it straight from the skillet—no judgment here.

Scungilli in Tomato Sauce

Hold onto your hats, seafood lovers, because we’re diving fork-first into a dish that’s as fun to say as it is to eat—Scungilli in Tomato Sauce! This isn’t just any old seafood pasta; it’s a chewy, savory adventure that’ll have your taste buds doing the tango.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into rings (because nobody wants a whole conch staring back at them)
• 2 cups crushed tomatoes (the kind that looks like it’s already blushing)
• 3 cloves garlic, minced (more if you’re not planning any kisses)
• 1/4 cup extra virgin olive oil (my liquid gold for cooking)
• 1/2 tsp red pepper flakes (for a little ‘oh my!’ in every bite)
• Salt to taste (but let’s be honest, you’re going to taste as you go)
• 1/2 cup fresh parsley, chopped (for that pop of color and freshness)
• 1 lb spaghetti (or any pasta that can handle a good sauce hug)

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Think of the ocean, but less salty.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant—about 1 minute. Don’t let it burn, or you’ll have to start over, and nobody has time for that.
3. Add the scungilli to the skillet, cooking for about 3 minutes until it starts to firm up. It’s like a seafood workout in there.
4. Pour in the crushed tomatoes, stir well, and let the sauce simmer for 20 minutes. This is where the magic happens, so resist the urge to stir too much.
5. While the sauce simmers, cook the pasta according to package instructions until al dente. Because mushy pasta is a crime in Italy.
6. Drain the pasta, reserving a cup of pasta water. This starchy liquid gold can save a sauce that’s too thick.
7. Add the drained pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a splash of pasta water to loosen it up.
8. Stir in the chopped parsley, give it one final toss, and serve immediately. Timing is everything, especially when hungry people are involved.

Lusciously tender scungilli meets a robust tomato sauce in this dish, creating a texture that’s both chewy and comforting. Serve it with a sprinkle of extra parsley and a side of crusty bread to sop up every last drop of sauce—because wasting sauce should also be a crime.

Garlic Butter Scungilli

Let’s dive into a dish that’s as fun to say as it is to eat—Garlic Butter Scungilli! This seafood delight is a hidden gem that’ll have your taste buds doing the happy dance, and trust me, it’s easier to make than it is to pronounce.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced – because nobody wants a sandy bite.
• 4 tbsp unsalted butter – the richer, the better, in my opinion.
• 4 garlic cloves, minced – go ahead, add an extra if you’re a garlic fiend like me.
• 1/4 cup dry white wine – a splash for the pan, a splash for the chef.
• 1 tbsp lemon juice – freshly squeezed, because bottled just won’t cut it.
• 1/4 tsp red pepper flakes – for that gentle kick that says ‘hello’.
• Salt to taste – and by that, I mean don’t be shy.
• 2 tbsp chopped parsley – for that pop of color and freshness.

Instructions

1. In a large skillet, melt the butter over medium heat until it’s just beginning to foam – this is where the magic starts.
2. Add the minced garlic and sauté for about 1 minute, or until fragrant – but don’t let it turn brown, or it’ll taste bitter.
3. Toss in the sliced scungilli and stir to coat it in that glorious garlic butter.
4. Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off and the flavors to meld.
5. Squeeze in the lemon juice and sprinkle the red pepper flakes, giving everything a good stir to combine.
6. Season with salt, then let the scungilli cook for another 3-4 minutes, just until it’s heated through and tender.
7. Garnish with chopped parsley right before serving – because we eat with our eyes first.

Just imagine the tender scungilli, bathed in that rich, garlicky butter sauce with a hint of heat and acidity. Serve it over a bed of al dente pasta or with crusty bread to sop up every last drop of that delicious sauce.

Scungilli and White Bean Soup

Unbelievably, this Scungilli and White Bean Soup is the culinary equivalent of a warm hug on a chilly day—comforting, hearty, and slightly exotic with its tender scungilli (that’s sea snail for the uninitiated) swimming in a savory broth. It’s a dish that whispers ‘adventure’ but shouts ‘delicious’ from the rooftops.

Ingredients

• 1 lb scungilli, cleaned and sliced (because nobody wants to chew on sand)
• 2 cups canned white beans, drained and rinsed (I swear by cannellini for their creamy texture)
• 1 large onion, diced (the sharper, the better to stand up to the scungilli)
• 3 cloves garlic, minced (because more garlic is always the answer)
• 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 4 cups chicken stock (homemade if you’re fancy, boxed if you’re human)
• 1 tsp red pepper flakes (for a gentle kick that wakes up the palate)
• Salt to taste (but let’s be honest, you’ll taste as you go)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tantrums.
3. Toss in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant—this is not the time to multitask.
4. Introduce the scungilli to the party, stirring to coat it in the aromatic oils, and cook for 2 minutes to start building those flavors.
5. Pour in the chicken stock and bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble gently for 20 minutes, allowing the scungilli to tenderize and the flavors to marry.
6. Add the white beans and simmer for another 10 minutes, because patience is a virtue, especially in soup-making.
7. Season with salt, but do it gradually and taste as you go—your future self will thank you.
8. Garnish with fresh parsley right before serving, because we eat with our eyes first.

What you’ll end up with is a soup that’s robust in flavor, with the scungilli offering a slightly chewy contrast to the creamy beans. Serve it with a crusty loaf of bread for dipping, or go full pirate and enjoy it straight from the bowl—no judgment here.

Grilled Scungilli with Herbs

Dive into the depths of deliciousness with this Grilled Scungilli with Herbs recipe, where the sea meets the grill in a symphony of flavors that’ll make your taste buds dance the cha-cha. Perfect for those who love a little adventure on their plate, this dish is a playful twist on seafood that’s sure to impress.

Ingredients

• 1 lb scungilli (conch), cleaned and tenderized – because nobody likes chewing on rubber, am I right?
• 2 tbsp extra virgin olive oil – my liquid gold for everything from salads to sautés.
• 3 cloves garlic, minced – because more garlic is always the answer.
• 1 tbsp fresh rosemary, chopped – for that earthy vibe.
• 1 tbsp fresh thyme leaves – because thyme flies when you’re having fun.
• 1/2 tsp sea salt – to make all those flavors pop.
• 1/4 tsp freshly ground black pepper – for a little kick.
• 1 lemon, cut into wedges – because every seafood dish needs a citrusy high-five.

Instructions

1. Preheat your grill to a medium-high heat of 375°F – this is where the magic happens.
2. In a bowl, whisk together the olive oil, garlic, rosemary, thyme, salt, and pepper. This is your flavor bomb waiting to explode.
3. Toss the scungilli in the herb mixture until each piece is lovingly coated. No piece left behind!
4. Place the scungilli on the grill and cook for 3-4 minutes per side. You’re looking for those gorgeous grill marks and a slight char.
5. Remove from the grill and let it rest for a couple of minutes – patience is a virtue, especially with seafood.
6. Serve with lemon wedges on the side for that zesty finish. Squeeze, eat, repeat.

Velvety yet with a satisfying chew, this Grilled Scungilli with Herbs is a textural dream with a flavor profile that’s bold and briny. Try serving it atop a crisp salad or alongside a chilled glass of white wine for a meal that screams summer sophistication.

Scungilli Risotto

Mmm, let’s dive into a dish that’s as fun to say as it is to eat—Scungilli Risotto! This seafood twist on the classic Italian comfort food is a showstopper that’ll have your taste buds doing the tango.

Ingredients

• 1 cup Arborio rice (the star of the show, no substitutions!)
• 1/2 lb scungilli (conch), cleaned and sliced (fresh is fab, but frozen works in a pinch)
• 4 cups seafood stock (homemade if you’re fancy, store-bought if you’re sane)
• 1/2 cup dry white wine (something you’d drink, because why not?)
• 1 small onion, finely diced (no one likes a chunky onion in their risotto)
• 2 cloves garlic, minced (more if you’re garlic-obsessed like me)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• Salt and freshly ground black pepper (to make everything pop)

Instructions

1. Heat the seafood stock in a saucepan over low heat; keep it warm but not boiling.
2. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent (about 3 minutes). Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Stir in the Arborio rice, toasting it for 2 minutes until slightly golden. This step is crucial for that nutty flavor.
4. Pour in the white wine, stirring constantly until fully absorbed. Tip: This is your chance to deglaze the pan and pick up all those tasty bits.
5. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This patience-testing process takes about 18-20 minutes.
6. Halfway through adding the stock, stir in the scungilli. Tip: If using frozen, make sure it’s thawed and patted dry to avoid watering down your risotto.
7. Once the rice is al dente and the risotto is creamy, remove from heat. Stir in butter and Parmesan, then season with salt and pepper to taste.

Lusciously creamy with a delightful chew from the scungilli, this risotto is a seafood lover’s dream. Serve it in warmed bowls with a sprinkle of extra Parmesan and a side of crusty bread for the ultimate comfort meal.

Scungilli Ceviche

Picture this: a dish so refreshing, it’s like a cool ocean breeze slapped your taste buds awake. That’s Scungilli Ceviche for you—a zesty, tangy delight that’s perfect for those days when you want to feel fancy without trying too hard.

Ingredients

• 1 lb scungilli (conch), cleaned and thinly sliced – trust me, thinner is better here for that perfect chew.
• 1 cup fresh lime juice – because bottled just doesn’t bring the same zing.
• 1/2 cup fresh lemon juice – for that extra citrus kick.
• 1 small red onion, finely diced – unless you’re into big onion chunks, then you do you.
• 1 jalapeño, seeded and minced – unless you like it hot, then leave those seeds in.
• 1/2 cup cilantro, chopped – if you’re one of those cilantro-haters, parsley can be your plan B.
• 1 avocado, diced – for that creamy contrast.
• Salt to taste – and I mean taste as you go, don’t just dump and hope.

Instructions

1. In a large glass bowl, combine the scungilli slices with lime and lemon juice. Make sure every piece is submerged; this is no time for half-measures.
2. Cover the bowl with plastic wrap and let it marinate in the fridge for 1 hour. The acid will work its magic, turning the scungilli tender and opaque.
3. While waiting, prep your red onion, jalapeño, and cilantro. Pro tip: soaking the onion in cold water for 10 minutes takes the edge off.
4. After marinating, drain most of the citrus juice, leaving just enough to keep things juicy.
5. Gently fold in the onion, jalapeño, cilantro, and avocado. Be gentle—you’re making ceviche, not mud.
6. Season with salt, then give it one last mix. Taste and adjust; your palate is the boss here.

Velvety scungilli meets the bright crunch of veggies in this ceviche, with the avocado adding a buttery finish. Serve it straight up, with tortilla chips for scooping, or atop a tostada for that extra crunch. Either way, it’s a beach day in a bowl.

Scungilli Stew with Potatoes

Ready to dive into a dish that’s as fun to say as it is to eat? Scungilli Stew with Potatoes is the hearty, oceanic hug your taste buds didn’t know they needed—until now.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into bite-sized pieces (trust me, fresh is best here)
• 2 cups potatoes, diced (I’m team Yukon Gold for their buttery texture)
• 1 large onion, chopped (because what’s a stew without onion?)
• 3 cloves garlic, minced (more if you’re feeling bold)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 cup tomato sauce (homemade or store-bought, no judgment)
• 1 tsp red pepper flakes (for a little kick)
• Salt to taste (but really, don’t be shy)
• 2 cups water (or fish stock for extra oomph)

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add onions and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the scungilli, stirring occasionally, until it starts to firm up, roughly 3 minutes. Tip: Don’t overcrowd the pot; give each piece its moment to shine.
4. Add potatoes, tomato sauce, red pepper flakes, and water. Stir like you mean it.
5. Bring to a boil, then reduce heat to low, covering the pot. Let it simmer until the potatoes are tender, about 20 minutes. Tip: Peek occasionally to stir and ensure nothing’s sticking to the bottom.
6. Season with salt, adjusting as needed. Tip: Taste as you go—your future self will thank you.

Hearty and brimming with flavors of the sea, this stew pairs beautifully with crusty bread for dipping or over a bed of fluffy rice. The scungilli offers a delightful chew, while the potatoes soak up all that savory goodness, making each spoonful a mini adventure.

Scungilli with Spicy Tomato and Basil Sauce

Ready to dive into a dish that’s as fun to say as it is to eat? Scungilli with Spicy Tomato and Basil Sauce is your ticket to a seafood adventure that packs a punch, with flavors so vibrant they’ll have your taste buds doing the tango.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced – because nobody wants a sandy surprise.
• 2 tbsp extra virgin olive oil – my kitchen MVP for that golden touch.
• 3 cloves garlic, minced – the more, the merrier, I always say.
• 1/2 tsp red pepper flakes – for that spicy kick that wakes you up.
• 1 can (28 oz) crushed tomatoes – the saucy foundation of our flavor palace.
• 1/4 cup fresh basil, chopped – because dried basil is a crime in my book.
• Salt to taste – though I’m team ‘less is more’ until the final taste test.

Instructions

1. Heat olive oil in a large pan over medium heat until it shimmers like a disco ball.
2. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant – don’t let the garlic turn into a tanning bed casualty.
3. Toss in the scungilli, stirring occasionally for 5 minutes until it starts to firm up.
4. Pour in the crushed tomatoes, bringing the mixture to a gentle simmer. Let it bubble away for 20 minutes, stirring now and then to prevent a tomato uprising.
5. Stir in the fresh basil and salt, cooking for another 2 minutes to let the flavors marry – no shotgun weddings here.
6. Remove from heat and let it sit for 5 minutes; patience is a virtue, especially when it comes to flavor development.

Zesty, tender scungilli meets a sauce with just the right amount of heat and herby freshness. Serve it over a bed of al dente spaghetti or with a chunk of crusty bread to sop up every last drop of that spicy tomato goodness.

Scungilli and Chorizo Paella

Feast your eyes on this scrumptious Scungilli and Chorizo Paella, a dish that’s as fun to say as it is to eat. Combining the briny goodness of scungilli (that’s conch to the uninitiated) with the smoky, spicy kick of chorizo, this paella is a party in a pan that’ll have your taste buds dancing the flamenco.

Ingredients

• 2 cups Bomba rice – because it’s the MVP of paella, soaking up flavors like a champ.
• 1 lb scungilli (conch), cleaned and sliced – fresh is best, but thawed frozen works in a pinch.
• 1/2 lb Spanish chorizo, sliced – go for the good stuff; your paella will thank you.
• 4 cups chicken stock – homemade if you’ve got it, but no shame in store-bought.
• 1 large onion, diced – the unsung hero of flavor town.
• 3 cloves garlic, minced – because more is more when it comes to garlic.
• 1 red bell pepper, diced – for a pop of color and sweetness.
• 1/4 cup extra virgin olive oil – my kitchen staple, and it should be yours too.
• 1 tsp smoked paprika – for that irresistible smoky whisper.
• 1 pinch saffron threads – the golden ticket to paella paradise.
• Salt to taste – though ‘to taste’ is vague, start with 1/2 tsp and adjust.

Instructions

1. Heat the olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add the chorizo and cook until it starts to release its oils and brown slightly, about 3 minutes.
3. Toss in the onion, garlic, and red bell pepper, cooking until soft and fragrant, about 5 minutes.
4. Stir in the Bomba rice, coating it well with the oil and chorizo goodness, about 2 minutes.
5. Dissolve the saffron in 1/4 cup of warm chicken stock, then add it to the pan along with the smoked paprika.
6. Pour in the remaining chicken stock and bring to a simmer, then reduce heat to low.
7. Arrange the scungilli slices on top of the rice, then cover and cook for 20 minutes without stirring.
8. After 20 minutes, check the rice for doneness. If it’s still a bit firm, cover and cook for another 5 minutes.
9. Once done, remove from heat and let it sit covered for 5 minutes to absorb any remaining liquid.

Bold flavors and textures collide in this dish, with the tender scungilli and crispy-bottomed rice creating a symphony in your mouth. Serve it straight from the pan for maximum drama, or plate it up with a side of crusty bread to sop up every last bit of flavor.

Scungilli Fritters

Prepare to be dazzled by the crunch and flavor of these scungilli fritters, a dish that turns the humble sea snail into a crispy, golden delight that’ll have you reaching for seconds (and thirds). Perfect for when you’re feeling fancy but also kinda fried yourself.

Ingredients

• 1 cup scungilli (conch), finely chopped – because bigger chunks are a no-go for that perfect bite.
• 1 cup all-purpose flour – the trusty backbone of our fritter dreams.
• 1/2 cup cornmeal – for that irresistible crunch that’ll have you swooning.
• 1 tsp baking powder – the unsung hero that gives our fritters their lift.
• 1 egg, room temperature – because cold eggs are the worst kind of surprise.
• 1/2 cup milk – whole milk, please, let’s not skimp on the richness.
• 2 tbsp extra virgin olive oil – my go-to for that fruity depth.
• 1/2 tsp salt – because bland fritters are a crime against taste buds.
• 1/4 tsp black pepper – just enough to whisper ‘hey, I’m here.’
• Oil for frying – enough to make these bad boys swim.

Instructions

1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper. This is where the magic starts.
2. Make a well in the center of your dry ingredients and crack in the egg. Pour in the milk and olive oil. Whisk from the center outward until just combined. Tip: Overmixing is the enemy of fluffy fritters.
3. Gently fold in the chopped scungilli. Think of it as tucking them into a cozy flour blanket.
4. Heat your frying oil to 375°F in a deep skillet. A candy thermometer is your best friend here to avoid guesswork.
5. Drop tablespoon-sized portions of the batter into the hot oil. Don’t overcrowd the pan, or you’ll lower the oil temp and end up with soggy fritters. Tip: Fry in batches for consistent crunch.
6. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Tip: Letting them drain ensures they stay crispy, not greasy.

Now, these scungilli fritters are a textural dream – crispy on the outside, tender on the inside, with a flavor that’s briny, sweet, and utterly addictive. Serve them with a squeeze of lemon or dunked in a spicy aioli for an extra kick. No matter how you enjoy them, just be prepared to share (or not, we won’t judge).

Scungilli in White Wine Sauce

Venture into the realm of seafood sophistication with this scungilli in white wine sauce, a dish that’s as fun to say as it is to devour. Perfect for those who love to impress with minimal fuss, this recipe is a cheeky nod to Italian-American cuisine, blending the oceanic charm of scungilli (that’s conch to the uninitiated) with the crisp elegance of white wine.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into rings – because nobody wants a mouthful of mystery.
• 2 tbsp extra virgin olive oil – my liquid gold for sautéing.
• 3 cloves garlic, minced – measure with your heart, but this is my sweet spot.
• 1/2 cup dry white wine – choose something you’d drink, or don’t bother.
• 1/4 cup fresh parsley, chopped – for that pop of color and freshness.
• Salt and pepper – to season, but let’s not turn this into the Dead Sea.
• 1/2 tsp red pepper flakes – optional, for those who like a little drama.

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant – your kitchen should smell like an Italian grandmother’s hug.
3. Toss in the scungilli rings, cooking for 2 minutes per side until they start to golden – think of it as their summer tan.
4. Pour in the white wine, letting it bubble away for 3 minutes to reduce slightly – this is where the magic happens.
5. Season with salt and pepper, then sprinkle with parsley, giving everything a good toss to combine.
6. Remove from heat and serve immediately – patience is a virtue, but not here.

How the scungilli turns tender yet chewy, soaking up the garlicky, wine-infused sauce like a sponge. Serve it over a bed of linguine or with crusty bread to sop up every last drop – because waste is a sin in my kitchen.

Scungilli and Mushroom Risotto

Alright, let’s dive into the world of comfort food with a twist—Scungilli and Mushroom Risotto. This dish is like a cozy blanket for your taste buds, with the scungilli adding a briny kick that’ll make you wonder why you haven’t been putting it in risotto all along.

Ingredients

• 1 cup Arborio rice (because it’s the MVP of risotto)
• 4 cups chicken stock (homemade if you’re fancy, store-bought if you’re human)
• 1/2 lb scungilli, cleaned and sliced (trust me, it’s worth the prep)
• 1 cup mushrooms, sliced (cremini for earthiness, button for subtlety)
• 1/2 cup dry white wine (something you’d drink, because why not?)
• 1/4 cup grated Parmesan cheese (the more, the merrier)
• 2 tbsp unsalted butter (because butter makes everything better)
• 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 1 small onion, finely chopped (no one likes a chunky onion in risotto)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• Salt and pepper to taste (but be generous, life’s too short for bland food)

Instructions

1. Heat the chicken stock in a saucepan over medium heat until simmering, then reduce to low to keep warm. Tip: Warm stock absorbs better, making your risotto creamy.
2. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes. Tip: Don’t rush this step—flavor starts here.
3. Add Arborio rice, stirring to coat each grain in the buttery mix, about 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
4. Pour in the white wine, stirring constantly until fully absorbed. This is your risotto’s first drink—make it count.
5. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This patience-testing step takes about 18-20 minutes.
6. Halfway through adding the stock, stir in the scungilli and mushrooms. They’ll cook perfectly by the time the risotto is done.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
8. Let the risotto rest for 2 minutes before serving. This allows the flavors to marry and the texture to set.

Zesty and rich, this Scungilli and Mushroom Risotto is a symphony of textures—creamy rice, tender scungilli, and earthy mushrooms. Serve it in a shallow bowl with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that luxurious sauce.

Scungilli with Garlic and Parsley

Kick off your culinary adventure with this scrumptious Scungilli with Garlic and Parsley, a dish that’s as fun to say as it is to eat! Perfect for those who love to dive into the deep end of flavor town, this recipe is a guaranteed crowd-pleaser.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced – because nobody wants a sandy bite!
• 3 tbsp extra virgin olive oil – my liquid gold for cooking.
• 4 cloves garlic, minced – the more, the merrier, I always say.
• 1/2 cup fresh parsley, chopped – for that pop of color and freshness.
• 1/2 tsp red pepper flakes – optional, but why not live a little?
• Salt to taste – though I’m generous with it.

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers – that’s your cue to add the garlic.
2. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant – but don’t let it brown, or you’ll lose that sweet, sweet garlicky goodness.
3. Toss in the sliced scungilli, stirring to coat it evenly with the garlic-infused oil. Cook for 5 minutes, just until it starts to firm up.
4. Sprinkle in the chopped parsley and a pinch of salt, giving everything a good stir to combine. Cook for another 2 minutes – the parsley should wilt slightly but stay vibrant.
5. Remove from heat and let it sit for a minute – patience is a virtue, especially when it comes to letting flavors marry.

Bold flavors and tender textures make this dish a standout. Serve it over a bed of linguine for a seafood pasta night, or keep it simple with crusty bread to sop up all that garlicky, parsley-packed goodness.

Scungilli and Clam Linguine

Unbelievably delicious and slightly fancy without the fuss, this Scungilli and Clam Linguine is your next dinner party hero or a treat-yourself Tuesday star. It’s like the ocean decided to throw a flavor party, and your taste buds are the VIP guests.

Ingredients

• 1 lb linguine (because life’s too short for skinny pasta)
• 1/2 cup extra virgin olive oil (my kitchen’s liquid gold)
• 4 garlic cloves, minced (the more, the merrier, I say)
• 1/2 tsp red pepper flakes (for that cheeky little kick)
• 1 cup dry white wine (pick something you’d drink, it matters)
• 1 lb fresh clams, scrubbed (they’re the life of the party)
• 1 lb scungilli (conch), sliced (the underrated sea treasure)
• 1/4 cup fresh parsley, chopped (for that pop of color and freshness)
• Salt to taste (but honestly, with all these flavors, you won’t need much)

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the linguine according to package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s like liquid magic for your sauce.
2. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant (about 1 minute). Tip: Don’t let the garlic brown, or it’ll turn bitter and throw off the whole vibe.
3. Pour in the white wine, letting it simmer for 2 minutes to reduce slightly. This is where the flavor starts to build, so take a moment to appreciate the aroma.
4. Add the clams and scungilli to the pan, covering it to let the clams steam open, about 5-7 minutes. Tip: Discard any clams that don’t open; they’re not joining the party.
5. Toss the drained linguine into the pan with the seafood, adding a splash of the reserved pasta water to help the sauce cling to the pasta. Stir in the parsley and give everything a good mix.

Serve this up in a big, beautiful bowl, maybe with a sprinkle of extra parsley on top for that Instagram-worthy finish. The linguine is perfectly al dente, the scungilli tender yet chewy, and the clams? They’re little bursts of the sea. It’s a dish that sings of summer, no matter the season.

Scungilli in Black Bean Sauce

Ever find yourself staring into the abyss of your fridge, wondering if there’s a way to jazz up that can of scungilli you bought on a whim? Well, buckle up, because we’re about to turn that sea snail into the star of your dinner table with a black bean sauce that’s got more depth than your last relationship.

Ingredients

• 1 can scungilli (about 15 oz), drained and rinsed – because nobody wants that canned juice.
• 2 tbsp extra virgin olive oil – my kitchen MVP.
• 3 cloves garlic, minced – the more, the merrier, I say.
• 1 tbsp ginger, freshly grated – none of that powdered stuff, please.
• 1/2 cup black bean sauce – the heart and soul of this dish.
• 1 tbsp soy sauce – for that umami kick.
• 1 tsp sugar – to balance the saltiness.
• 1/2 cup water – to bring it all together.
• 2 green onions, sliced – for a pop of color and freshness.

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the garlic and ginger, sautéing for about 30 seconds until fragrant – your kitchen should smell amazing right now.
3. Toss in the scungilli, stirring to coat it in the garlic and ginger goodness.
4. Pour in the black bean sauce, soy sauce, sugar, and water, stirring to combine. Let it simmer for 5 minutes, allowing the flavors to marry like a well-planned Vegas wedding.
5. Garnish with green onions right before serving to keep them crisp and vibrant.

Ready to dive in? This dish is a textural dream – the scungilli is tender yet chewy, swimming in a sauce that’s rich, salty, and slightly sweet. Serve it over a bed of steamed rice or, for a low-carb option, spiralized zucchini. Either way, it’s a conversation starter.

Scungilli with Roasted Red Peppers

Craving something that’s a little off the beaten path but wildly delicious? Let’s dive into the world of scungilli, a seafood delight that’s about to become your new favorite, especially when paired with the sweet, smoky charm of roasted red peppers.

Ingredients

• 1 lb scungilli (conch), cleaned and tenderized – because nobody likes chewing on rubber.
• 2 large red bell peppers – for that pop of color and sweetness.
• 3 tbsp extra virgin olive oil – my kitchen MVP.
• 2 cloves garlic, minced – because garlic is life.
• 1/2 tsp red pepper flakes – for a gentle kick that whispers, not screams.
• Salt to taste – and by ‘to taste,’ I mean be generous, but don’t turn it into the Dead Sea.
• 1/4 cup fresh parsley, chopped – for that fresh, herby finish.

Instructions

1. Preheat your oven to 400°F – let’s get it hot in here.
2. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and bubbly. Tip: The blacker, the better – that’s where the flavor’s hiding.
3. While the peppers are cooling, heat olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant – your kitchen should smell amazing right now.
4. Add the scungilli to the pan, cooking for 5 minutes until it’s just opaque. Tip: Overcooking is the enemy of tenderness.
5. Peel the skins off the roasted peppers, slice them into strips, and add them to the pan with the scungilli. Cook together for another 2 minutes. Tip: This is when the magic happens – the flavors marry.
6. Season with salt, sprinkle with parsley, and give it one final toss.

Here’s the deal: the scungilli is tender with a slight chew, the peppers are sweet and smoky, and together, they’re a match made in seafood heaven. Serve it over a bed of creamy polenta or with crusty bread to soak up all that glorious juice.

Scungilli and Potato Salad

Zesty and zippy, this Scungilli and Potato Salad is the underdog of picnic tables everywhere, ready to steal the show with its briny charm and hearty potatoes. It’s the kind of dish that whispers sweet nothings to your taste buds, promising a party in every bite.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into bite-sized pieces – because nobody wants to wrestle with their food.
• 2 lbs Yukon Gold potatoes, cubed – their buttery texture is like a hug for your scungilli.
• 1/2 cup extra virgin olive oil – my liquid gold, for dressing and drizzling.
• 3 tbsp red wine vinegar – for that tangy kick that wakes up the whole dish.
• 1/4 cup finely chopped red onion – because a little crunch and color never hurt anybody.
• 2 cloves garlic, minced – vampire repellent optional.
• Salt and freshly ground black pepper – to make everything pop.
• 1/4 cup chopped fresh parsley – for a fresh finish that says, ‘I care.’

Instructions

1. Bring a large pot of salted water to a boil. Add the scungilli and cook for 45 minutes until tender. Tip: A fork should slide in easily, no Herculean effort needed.
2. While the scungilli cooks, place the cubed potatoes in another pot, cover with water, and bring to a boil. Cook for 10-12 minutes until just tender. Tip: Keep an eye on them; nobody likes mushy potatoes.
3. Drain both the scungilli and potatoes and let them cool to room temperature. Patience is key here; rushing leads to a soggy salad.
4. In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Tip: Taste as you go; your future self will thank you.
5. Add the cooled scungilli, potatoes, red onion, and parsley to the bowl. Gently toss to coat everything in the dressing. Be gentle; it’s a salad, not a wrestling match.
6. Chill in the refrigerator for at least 1 hour before serving to let the flavors mingle and get to know each other.

Absolutely delightful, this salad boasts a texture that’s both tender and toothsome, with flavors that dance between the sea and the earth. Serve it atop a bed of greens for a fancy twist, or straight from the bowl with a side of crusty bread for dipping into those delicious juices.

Scungilli in Creamy Dill Sauce

Ever find yourself staring into the abyss of your fridge, wondering if there’s life beyond leftover pizza? Well, buckle up, buttercup, because we’re about to dive into the ocean’s answer to comfort food: Scungilli in Creamy Dill Sauce. This dish is like the love child of the sea and your grandma’s secret sauce recipe—unexpectedly delightful and ridiculously easy to fall in love with.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into bite-sized pieces (because nobody wants to wrestle with their dinner)
• 2 tbsp unsalted butter (the real MVP of flavor town)
• 1 cup heavy cream (go big or go home, right?)
• 2 tbsp fresh dill, chopped (dried dill is a crime here, folks)
• 1 garlic clove, minced (because garlic makes everything better)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for that gentle kick)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute. This is your flavor base, so don’t rush it.
2. Add the minced garlic to the skillet, sautéing until fragrant, about 30 seconds. Watch it like a hawk—garlic burns faster than your last diet resolution.
3. Toss in the scungilli pieces, stirring to coat them in the buttery garlic goodness. Cook for 2 minutes, just to get them acquainted with the heat.
4. Pour in the heavy cream, stirring gently to combine. Let the mixture simmer on low heat for 5 minutes, allowing the sauce to thicken slightly. Tip: If the sauce seems too thick, a splash of pasta water can loosen it up beautifully.
5. Stir in the fresh dill, salt, and pepper, cooking for another minute to let the flavors marry. Tip: Taste as you go—this is your masterpiece, after all.
6. Remove from heat and let it sit for a couple of minutes. The sauce will continue to thicken, so patience is key here. Tip: Covering the skillet can keep the sauce warm without over-thickening.

Mmm, what you’ve got here is a dish that’s creamy with a hint of briny sweetness from the scungilli, all brought together by the fresh, herby punch of dill. Serve it over a bed of al dente linguine or with a crusty baguette to sop up every last drop of that sauce. Trust me, your taste buds will thank you.

Scungilli with Lemon and Capers

Venture into the world of seafood with a dish that’s as fun to say as it is to eat—scungilli with lemon and capers. This zesty, briny delight is like a mini vacation for your taste buds, offering a punch of flavor that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into rings (because nobody wants a whole conch staring back at them)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 3 cloves garlic, minced (the more, the merrier, I say)
• 1/4 cup capers, drained (these little flavor bombs are non-negotiable)
• 1 lemon, juiced and zested (for that sunny brightness)
• 1/2 cup dry white wine (a splash for the pan, a splash for the chef)
• Salt to taste (though with capers, you might not need much)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the garlic and sauté for about 30 seconds, just until it’s golden and fragrant—don’t let it turn into bitter little nuggets.
3. Toss in the scungilli rings and cook for 2 minutes, stirring occasionally, until they start to firm up.
4. Pour in the white wine and let it simmer for 3 minutes, allowing the alcohol to cook off and the flavors to marry.
5. Stir in the capers, lemon juice, and zest, cooking for another 2 minutes. The capers should soften slightly, and the lemon will brighten everything up.
6. Season with a pinch of salt if needed, but remember, capers are salty little devils.
7. Garnish with fresh parsley right before serving to keep it vibrant and fresh.

Every bite of this scungilli dish is a textural dream—chewy yet tender, with the capers adding a delightful pop. Serve it over a bed of al dente linguine or with crusty bread to soak up all that lemony, briny goodness. Trust me, your taste buds will thank you.

Scungilli and Artichoke Hearts in Garlic Sauce

Let’s dive into a dish that’s as fun to say as it is to eat—Scungilli and Artichoke Hearts in Garlic Sauce. This seafood and veggie duo brings the party to your palate with a garlicky punch that’ll have you coming back for seconds.

Ingredients

• 1 lb scungilli (conch), cleaned and sliced into rings (because nobody wants a chewy surprise)
• 1 can (14 oz) artichoke hearts, drained and quartered (trust me, fresh is great but canned is your weeknight hero)
• 3 tbsp extra virgin olive oil (the good stuff—it’s the backbone of flavor here)
• 4 cloves garlic, minced (more if you’re feeling bold)
• 1/2 cup dry white wine (pick something you’d drink—it’s a two-for-one deal)
• 1/4 tsp red pepper flakes (for a whisper of heat)
• Salt to taste (but really, don’t be shy)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 2 minutes. This is where the magic starts.
2. Add minced garlic and red pepper flakes, sautéing until fragrant—about 30 seconds. Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the scungilli rings, stirring to coat them in the garlicky oil. Cook for 3 minutes, just until they start to firm up.
4. Pour in the white wine, letting it simmer and reduce by half—about 5 minutes. This step is your chance to deglaze the pan and scoop up all those tasty bits.
5. Add the artichoke hearts, stirring gently to combine. Let everything mingle for another 2 minutes.
6. Season with salt to taste, then sprinkle with fresh parsley right before serving. Tip: A squeeze of lemon at the end can brighten the whole dish.

Craving something with a bit of chew and a lot of flavor? This dish delivers with tender scungilli and artichokes swimming in a garlic-infused sauce. Serve it over a bed of linguine or with crusty bread to soak up every last drop.

Conclusion

Hungry for something new? This roundup of 22 scrumptious scungilli recipes is your ticket to seafood heaven! Whether you’re a seasoned chef or a curious newbie, there’s a dish here to delight your taste buds. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the article to your Pinterest board for fellow seafood lovers to discover. Happy cooking!