This elegant yet approachable pasta dish brings the warmth of the Mediterranean to your table. The star of the show is the luxurious saffron-infused cream sauce, which coats the al dente linguine in a vibrant golden hue. Succulent shrimp are seared until just pink, adding a delicate sweetness that balances the earthy spice of saffron and the brightness of white wine. Fresh peas and crisp carrot ribbons add texture and color, making this dish visually stunning as well as delicious. Perfect for a romantic dinner at home or a sophisticated weeknight meal, it requires simple ingredients but delivers restaurant-quality flavor. The combination of garlic, shallots, and heavy cream creates a velvety sauce that elevates this classic seafood pasta.
Linguine With Shrimp & Saffron Sauce
Description
This elegant yet approachable pasta dish brings the warmth of the Mediterranean to your table. The star of the show is the luxurious saffron-infused cream sauce, which coats the al dente linguine in a vibrant golden hue. Succulent shrimp are seared until just pink, adding a delicate sweetness that balances the earthy spice of saffron and the brightness of white wine. Fresh peas and crisp carrot ribbons add texture and color, making this dish visually stunning as well as delicious. Perfect for a romantic dinner at home or a sophisticated weeknight meal, it requires simple ingredients but delivers restaurant-quality flavor. The combination of garlic, shallots, and heavy cream creates a velvety sauce that elevates this classic seafood pasta.Ingredients
Directions
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In a small bowl, soak the crumbled saffron threads in the dry white wine for 5 minutes to release the flavor and color.
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Bring a large pot of salted water to a boil. Add the linguine and turmeric, cooking for 8 to 10 minutes or until al dente. Drain well and set aside.
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While the pasta cooks, heat the vegetable oil in a large skillet over moderate heat until hot but not smoking.
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Add the shrimp to the skillet and stir for one minute. Add the minced garlic and season with salt and pepper to taste. Cook, stirring frequently, until the shrimp just turn pink, about 2-3 minutes.
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Transfer the cooked shrimp and any juices to a plate using tongs.
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In the same skillet, add the minced shallots and the saffron-wine mixture. Bring to a boil and cook until almost all the liquid has evaporated.
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Pour in the chicken broth and heavy cream. Add the carrot ribbons. Bring to a boil and simmer until the liquid is reduced by half, creating a thicker sauce.
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Add the frozen peas, scallion greens, drained linguine, and the cooked shrimp with any accumulated juices back into the skillet.
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Toss everything together and simmer for 1-2 minutes until heated through. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 18g90%
- Cholesterol 180mg60%
- Sodium 450mg19%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
