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.
SHRIMP CONCHIGLIE
Make and share this Shrimp Conchiglie recipe from Food.com.
Provided by Barb in WNY
Categories Healthy
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Following pasta directions, cook pasta al dente.
- Drain and turn out onto a platter; keep warm.
- Melt butter, in a small pan over low heat.
- Add basil and parsley. And heat until bubbly.
- Add shrimp and sherry, just until shrimp are heated through.
- Pour shrimp sauce over cooked pasta and sprimkle with salt and Parmesan cheese to taste.
Nutrition Facts : Calories 267.9, Fat 2.2, SaturatedFat 0.3, Cholesterol 86.4, Sodium 86.5, Carbohydrate 46, Fiber 6.4, Protein 15.8
CONCHIGLIE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.
- Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.
- In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.
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