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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 (igourmet.com)
1/8 teaspoon red-pepper flakes
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1st Keep
 kokita
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