Conchiglie With Shrimp Roasted Tomatoes And Pimenton Recipes

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CONCHIGLIE WITH SHRIMP, ROASTED TOMATOES, AND PIMENTON



Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton image

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

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

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



Shrimp Conchiglie image

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

12 ounces conchiglie (med. shell pasta)
boiling water, salted
1 1/2 teaspoons dried basil
1 tablespoon parsley, minced
3/4 lb small shrimp, cooked
1 teaspoon dry sherry
salt, to taste
parmesan cheese, to taste

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

ROASTED TOMATO AND SHRIMP PASTA



Roasted Tomato and Shrimp Pasta image

Make and share this Roasted Tomato and Shrimp Pasta recipe from Food.com.

Provided by jkoch960

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (12 ounce) packages cherry tomatoes
2 lbs large raw shrimp, peeled and deveined (tails left on)
6 small shallots, thinly sliced
1/2 cup olive oil, divided
2 teaspoons minced garlic
2 teaspoons salt, divided
1 teaspoon crushed red pepper flakes
1 (16 ounce) package angel hair pasta, cooked and kept warm
garnish with chopped fresh basil

Steps:

  • Preheat oven to 500. Line a rimmed baking sheet with aluminun foil.
  • In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm.
  • Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 634.7, Fat 22, SaturatedFat 3.2, Cholesterol 230, Sodium 1011.1, Carbohydrate 65.5, Fiber 3.9, Sugar 4.4, Protein 42.1

CONCHIGLIE PASTA WITH SWEET CORN AND CHERRY TOMATOES



Conchiglie Pasta with Sweet Corn and Cherry Tomatoes image

Fresh and just-picked flavor are the best words to describe this pasta dish. It's so sweet that our kids gobbled it up. It's also good chilled!

Provided by Patty McKay LaMaestra

Categories     Pasta Main Dishes

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package jumbo pasta shells, dry
4 ears corn, husked
1 pound cherry tomatoes, halved
¼ cup extra-virgin olive oil
4 ounces prosciutto, diced
2 tablespoons basil pesto
10 leaves basil, thinly sliced
½ teaspoon salt
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
  • Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
  • Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
  • Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
  • Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

Nutrition Facts : Calories 407 calories, Carbohydrate 54 g, Cholesterol 15.9 mg, Fat 15.6 g, Fiber 3.8 g, Protein 13.8 g, SaturatedFat 3.9 g, Sodium 503 mg, Sugar 3 g

CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI



Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini image

Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

8 oz uncooked angel hair (capellini) pasta
3 tablespoons unsalted butter
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 teaspoon finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup whipping cream
1/2 cup refrigerated basil pesto
1/2 teaspoon sea salt
6 tablespoons grated or shredded Parmesan cheese
Fresh basil leaves

Steps:

  • Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
  • Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
  • Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.

Nutrition Facts : Calories 530, Carbohydrate 38 g, Cholesterol 175 mg, Fat 4, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP



Fire Roasted Tomato and Feta Pasta with Shrimp image

Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese.

Provided by Amy

Categories     Seafood     Shellfish     Shrimp

Time 27m

Yield 2

Number Of Ingredients 8

½ pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
½ cup crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
  • Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g

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