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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, February 2011


  • 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


  1. 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.

  2. Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid.

  3. 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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