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Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton

Martha Stewart
  • 50 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, medium

2 pints

Cherry or grape tomatoes

3

Garlic cloves

4

Thyme, sprigs

1

Zucchini

1 lb

Conchiglie

1/8 tsp

Red-pepper flakes

1

Salt, Coarse

2 tbsp

Olive oil, extra-virgin

1/3 cup

Heavy cream

1/8 teaspoon pimenton