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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nfdgcgjcgj.j44@yahoo.comI would have liked more shrimp in this dish.
Raja Haroon
haroon.raja42@yahoo.comThis dish is a bit time-consuming to make, but it's worth the effort.
X Love
xl84@gmail.comI had some trouble finding pimenton, but I was able to substitute smoked paprika. It turned out great!
lina faqeeh
lina.f@hotmail.frThis dish was a little too spicy for me, but my husband loved it.
Jamal Dawar
d@hotmail.com5 stars!
Ram Prasad Awasthi
awasthir@gmail.comI would definitely recommend this recipe to anyone who loves seafood.
Terance Dube
dube_terance74@yahoo.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
supesgal Hufford
s_hufford@hotmail.comI'm not a huge fan of seafood, but I really enjoyed this dish. The shrimp were tender and the sauce was delicious.
nouman usman
u_nouman27@yahoo.comThis dish was easy to make and packed with flavor. I used frozen shrimp and it still turned out great.
tik Tok channel khan
t_tik@aol.comThe shrimp were cooked perfectly and the tomatoes were roasted to perfection. I loved the smoky flavor of the pimenton.
Saidu Muhammad
s@yahoo.comThis dish was a hit with my family! The flavors of the roasted tomatoes, pimenton, and shrimp were perfectly balanced. I will definitely be making this again soon.