Conchiglie With Shrimp Roasted Tomatoes And Pimenton Food

CONCHIGLIE WITH SHRIMP, ROASTED TOMATOES, AND PIMENTON

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.

TAGLIATELLE WITH PANCETTA, SHRIMP, AND ROASTED TOMATOES

Steps:

• Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the pancetta and sauté until crispy and nice and brown. Add the garlic and cook, stirring, for 30 seconds to a minute, until fragrant. Stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes. Add the tomatoes and simmer slowly for 5 minutes.
• Bring a large pot of salted water or a pasta pot filled with water to a boil and add the pasta. Cook until slightly al dente. (Dried pasta takes about 10 minutes while fresh pasta cooks in seconds.)
• When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil. Serve immediately.

ROASTED TOMATOES WITH SHRIMP AND FETA

Steps:

• Preheat oven to 450°.
• Place the tomatoes in a large baking dish and spoon the olive oil and garlic over; sprinkle with the salt and pepper and toss.
• Place on top rack of oven and roast for 20 minutes; remove baking dish from oven and stir in shrimp, parsley and lemon juice; sprinkle with the feta.
• Place back in oven for another 10 to 15 minutes, or till the shrimp are cooked.
• Serve warm with crusty bread.

ROASTED TOMATO AND SHRIMP PASTA

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.