Best 3 Conchiglie With Shrimp Roasted Tomatoes And Pimenton Recipes
Indulge in a flavorful culinary journey with our enticing recipes featuring conchiglie pasta, succulent shrimp, roasted tomatoes, and the vibrant spice of pimenton. Embark on a delightful escapade of taste as you explore variations of this delectable dish. From a classic combination of shrimp, tomatoes, and pimenton to a creamy rendition with a rich, cheesy sauce, each recipe promises a unique and unforgettable experience. Dive into the symphony of flavors as you discover the perfect balance of textures and tantalizing aromas. Prepare to satisfy your cravings and embark on a culinary adventure that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g
ROASTED SHRIMP WITH CHERRY TOMATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
- Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.
ROASTED TOMATO AND SHRIMP PASTA
Make and share this Roasted Tomato and Shrimp Pasta recipe from Food.com.
Provided by jkoch960
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500. Line a rimmed baking sheet with aluminun foil.
- In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm.
- Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 634.7, Fat 22, SaturatedFat 3.2, Cholesterol 230, Sodium 1011.1, Carbohydrate 65.5, Fiber 3.9, Sugar 4.4, Protein 42.1
Tips:
- Use fresh, ripe tomatoes. This will ensure the best flavor in your dish.
- Roast the tomatoes at a high temperature. This will caramelize the sugars in the tomatoes and give them a delicious smoky flavor.
- Use a good quality olive oil. This will add flavor and richness to the dish.
- Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
- Cook the shrimp until they are just opaque. Overcooking will make them tough and rubbery.
- Use a variety of herbs and spices to flavor the dish. This will add depth and complexity to the flavor.
- Serve the dish immediately while the shrimp is still hot. This will ensure the best flavor and texture.
Conclusion:
This conchiglie with shrimp, roasted tomatoes, and pimenton is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted tomatoes add a smoky flavor to the dish, and the pimenton gives it a slight spice. The shrimp are cooked to perfection and are tender and juicy. This dish is sure to please everyone at your table.
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