Pasta with Creamy Pimenton Sauce

This is one of my favorite quick dinners. Its easy to make and always hits the spot. The flavor of the pimenton (smoked paprika) is delicious and special. I found it at Whole Foods and also use it on fish, chicken, and roasted veggies.

Shrimp Pasta with Creamy Pimenton Sauce
Adapted from Martha Stewart

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 shell pasta
1 pound medium shrimp, peeled and deveined
1/3 cup heavy cream
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 pasta 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.