CONCHIGLIE WITH SHRIMP, ROASTED TOMATOES, AND PIMENTON
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta or ear-shaped orecchiette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes.
- Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about 3 minutes. Add cream, pimenton, red-pepper flakes, and roasted-tomato mixture. Bring to a simmer. Toss in pasta and reserved cooking liquid.
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Mostafa Ezat
[email protected]I'm a huge fan of seafood and this dish did not disappoint. The shrimp was cooked perfectly and the roasted tomatoes were so flavorful. I will definitely be making this again.
Gigi X
[email protected]This dish is a little time-consuming to make, but it's worth it. The roasted tomatoes are so flavorful and the shrimp is cooked perfectly. I will definitely be making this again.
Khin M Oo
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this dish. The roasted tomatoes were so flavorful and they didn't overpower the other ingredients.
Rehman Haider
[email protected]This dish is so easy to make and it's so flavorful. I love that I can make it in one pot. I will definitely be making this again.
Dj JEFF WARRIOR
[email protected]I'm a vegetarian, so I substituted the shrimp for tofu. It was still really delicious! I will definitely be making this dish again with tofu.
Agero Esther
[email protected]This is a great recipe for a light and healthy meal. The shrimp is a good source of protein and the roasted tomatoes are full of vitamins and minerals.
Fuxyxjxyviv Uogudtdivjvuv
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! I will definitely be making this again for future parties.
Jeremiah Wimbush
[email protected]This dish was a little too spicy for me, but my husband loved it. I think next time I'll use less pimenton.
Summer Rayne
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The shrimp was cooked perfectly and the roasted tomatoes were so flavorful. I will definitely be making this again.
Marc Silvers
[email protected]This is a great recipe for a quick and easy weeknight meal. The conchiglie pasta cooks in just 10 minutes, so it's perfect for those busy nights.
Itslikekandi
[email protected]I made this dish last night and it was a hit! My family loved it. The pimenton gave it a really nice smoky flavor.
Lyds Alderton
[email protected]This dish was absolutely delicious! The shrimp was cooked perfectly and the roasted tomatoes were so flavorful. I will definitely be making this again.