Reviews Add Rating & Review 30 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 1 1 star values: 1
Back to Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton All Reviews for Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 2 pints cherry or grape tomatoes (12 ounces) 4 thyme sprigs 2 tablespoons extra-virgin olive oil 1 zucchini, sliced 1/4 inch thick (2 cups) 3 garlic cloves, halved Coarse salt 1 pound conchiglie 1 pound medium shrimp, peeled and deveined, tails left intact (optional) 1/3 cup heavy cream 1/8 teaspoon pimenton 1/8 teaspoon red-pepper flakes
Gallery Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Gallery
Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton
Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton
Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 4
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pints cherry or grape tomatoes (12 ounces) 4 thyme sprigs 2 tablespoons extra-virgin olive oil 1 zucchini, sliced 1/4 inch thick (2 cups) 3 garlic cloves, halved Coarse salt 1 pound conchiglie 1 pound medium shrimp, peeled and deveined, tails left intact (optional) 1/3 cup heavy cream 1/8 teaspoon pimenton 1/8 teaspoon red-pepper flakes
Directions
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.
Reviews
Add Rating & Review 30 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 30 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 1 1 star values: 1
Add Rating & Review
30 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 1 1 star values: 1
30 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 1 1 star values: 1
30 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 1 1 star values: 1
5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 1 1 star values: 1
All Reviews for Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
