Shapely Shells and Shrimp Pasta

Sea and shells

Sea and shells

She sells shrimp and shells by the seashore. Well no…technically I don’t, but I did just move from the mountains of Virginia to sunny California; I’m now minutes from the beach!! My recent relocation has inspired me to whip up a tasty treat consisting of conchiglie pasta and succulent shrimp for you Pastaporn fans out there.

Conchiglie is a conch shell shaped pasta that comes in a range of sizes (much like ladies). I’ll be using a medium-sized shell for this recipe, but feel free to experiment…I will forever encourage that!

Shapely Shells & Shrimp

2 pints cherry or grape tomatoes
4 thyme sprigs (stripped)
2 T extra-virgin olive oil
1 zucchini (sliced 1/4 inch thick)
3 garlic cloves (coarsely chopped)
Coarse salt
1 lb conchiglie pasta (shells)
1 lb medium shrimp (peeled and deveined, tails left intact-optional)
1/3 c heavy cream
1/4 t paprika
1/4 t red-pepper flakes

1. Preheat oven to 375 degrees.
2. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes.
3. Add zucchini and garlic and toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through (10 to 12 minutes)
4. Bring a large pot of salted water to a boil and cook pasta until al dente.
5. Drain, reserving 1/2 cup cooking liquid.
6. Meanwhile, season shrimp with salt.
7. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking.
8. Cook shrimp, stirring occasionally, until just opaque (approximately 3 minutes).
9. Add cream, paprika, red-pepper flakes and roasted tomato/zucchini mixture. Bring to a simmer.
10. Toss in pasta and reserved cooking liquid.

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Categories: Commingling

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