This is probably one of the longest names for a recipe! It’s also very misleading. Usually when you think about “saffron” and “shrimp” you think about something fancy and expensive that you can only get in some sophisticated restaurant.
In this post lets dimistify such belief! This recipe is super quick to make (20mins total) and cheap (I used frozen “quality” ingredients). The result is great!
a small package of pasta of saffron pasta – I used half pound of “Rustichella D’Abruzzo Laganelle allo Zafferano”, you can also use different type of pastas (see a few examples at Amazon), but i would reccomend you stick to a long pasta.
a cup of frozen peas (organic would be better)
half pound of shrimp (the bigger ones)
1/4 cup of olive oil (extra virgin)
a clove of garlic
pepper and salt
A bit of butter (i used half spoon but you could use more or less)
1/2 glass of white wine
The basic – add the oil in a nice pan, warm it up and add the chopped garlic. Let is cooked for a minute or until golden. At this point add the frozen peas and shrimp (on medium heat). As soon as you are done, make sure that you get the water for the pasta going. As mentioned above this is a quick dish.
Sauce is cooking – after the shrimp and peas have been cooking for about 5mins it’s time to add the half glass of white wine, black pepper, salt and if you want to spice it up you can also add a few hot chilli pepper flakes. Let is cook for another 5 mins on low/medium heat (super important – don’t let it dry up!). At this point you should have the water boiling – start cooking the pasta.
Putting it together – after 5 mins you should have both the pasta and the sauce ready (if you have not added butter yet, this is a good time). Drain the pasta and pour it in the sauce, combine for about a minute over medium heat.
Done – yes. you are pretty much done. Time to plate the dish, add some black pepper and serve the dish.
The dish is officially done. As mentioned this should not take longer than 20 mins (end-to-end). It’s a great simple yet sophisticated dish. I would drink it with a nice dry white wine (chardonnay or pinot grigio).
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