This conchiglie recipe is relatively simple and easy to pull off. IT is suitable for those lazy days or nights. Pimenton is a Spanish paprika that can be used to add a smoky flavour to the shrimps and roasted tomatoes. It is lightly coated with cream sauce.
2 pints cherry or grape tomatoes and 4 thyme sprigs
2 tablespoons extra-virgin olive oil
1 zucchini, sliced 1/4 inch thick (2 cups)
3 garlic cloves, and Coarse salt
1 pound Tante's conchiglie pasta
1 pound medium shrimp, peeled and deveined, tails left intact (optional)
1/3 cup heavy cream and 1/8 teaspoon pimenton
1/8 teaspoon red-pepper flakes
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 Tante's 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 Tante's conchiglie pasta and reserved cooking liquid. Combine properly, simmer and serve immediately.
