Conchiglie With Guanciale And Peas Food

CONCHIGLIE WITH GUANCIALE AND PEAS

Conchiglie with Guanciale and Peas image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 ounces guanciale (cured pig jowl), sliced into thin strips
3 cloves garlic, peeled and thickly sliced
Kosher salt
1 pound conchiglie pasta
1 pound fresh shelled peas (about 2 1/2 pounds English peas unshelled)
1/2 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

In a large skillet over medium-high heat, heat the olive oil. Then add the guanciale and cook until rendered, about 5 minutes. Add the garlic and cook for 6 minutes more, making sure that the meat does not get too crunchy and the garlic does not burn. If you see that the guanciale is browning too fast, remove it from the pan, finish the garlic and then add it again to the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook about 6 minutes. Add the peas after the 6 minutes and cook until the peas are bright green, about more 2 minutes. Remove the peas and pasta to the guanciale sauce and saute for another minute or two. Then add the Parmesan and toss for 1 minute. Drizzle with the extra-virgin olive oil and some pepper. Serve with a bottle of robust red wine.

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

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
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.

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