The Recipe
Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton
COOK TIME : a few secondsPREP TIME : 10 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
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.
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 (igourmet.com)
- 1/8 teaspoon red-pepper flakes
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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