Linguine With Shrimp And Saffron Sauce Recipes

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

SAUTéED SHRIMP IN CREAMY SAFFRON SAUCE

Steps:

• Heat a 1/4 cup of white wine in a saucepan, once it comes to a light boil transfer the hot wine into a bowl, pinch in 1/2 tsp saffron threads and set aside to allow the saffron to infuse with the white wine
• Finely mince 2 cloves garlic, finely dice 1/2 of a shallot, finely chop a handful of fresh parsley and pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels, then season the shrimp with sea salt & black pepper
• Heat a nonstick fry pan with a medium-high heat, after 4 minutes pour in a generous tablespoon of extra virgin olive oil and swirl the pan so it coats the entire surface, instantly add in the shrimps, mix occasionally, after 1 1/2 to 2 minutes remove the shrimps from the pan and transfer to a bowl
• Using the same pan, lower the fire to a low-medium heat, add in another tablespoon of extra virgin olive oil, the diced shallots and the minced garlic, mix continuously, after 30 seconds add in 1 teaspoon of cornstarch and mix together until well combined, then add in the saffron infused white wine and 1/2 cup of heavy cream, continue to mix continuously so the cream does not curd, after 5 to 6 minutes season with sea salt & black pepper and quickly mix together, turn off the heat, add in the cooked shrimp and 1 tablespoon of freshly chopped parsley, mix together until well combined, transfer to a shallow bowl, serve next to a crusty baguette, enjoy!

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

LINGUINE WITH SHRIMP AND SAFFRON SAUCE

Steps:

• In a small bowl let the saffron soak in the wine for 5 minutes. In a kettle of boiling, salted water, cook the linguine with the turmeric for 8-10 minutes or until it is al dente. While the linguine is cooking, in a large skillet, heat the oil over moderate heat until it is hot but not smoking and in it cook the shrimp, stirring for 1 minute. Add the garlic and salt and pepper to taste, cook the mixture, stirring until the shrimp just turn pink, and transfer the shrimp with tongs to a plate. Add the shallot and the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated. Add the broth, the cream, and the carrots and boil the mixture until the liquid is reduced by half. Add the peas, the scallion greens, the linguine(drained well), the shrimp (and any juices that have accumulated on the plate) and salt and pepper to taste; and simmer the mixture until it is just heated through.

SHRIMP, ZUCCHINI AND SAFFRON LINGUINE

Steps:

• Start bringing a large pot of salted water to a boil (1 Tablespoon of coarse salt every 2 liters of water).
• Cook the shallot for 2 minutes in olive oil, then add the zucchini.
• Roast at high heat for 5-10 minutes tossing gently to prevent sticking.
• At this point, start cooking the pasta for the time indicated on the box.
• Add the shrimp, roast them on one side for 30 seconds, then flip them for another 30 seconds with a splash of wine.
• Remove the shrimp from the pan and set them aside in a bowl, making sure you collect their juices.
• Add the saffron and the cream.
• Allow the sauce to reduce for 5 minutes at max heat. Adjust salt and pepper.
• When the pasta is just about ready, add the shrimp you had set aside along with their juices.
• Then, rapidly drain the pasta and toss it into the sauce.
• Mix gently for a minute or two until the pasta is uniformly coated.
• Dish out the pasta with the help of tongs, then pour any remaining sauce onto the dishes.
• Sprinkle with parsley and serve immediately. Enjoy with a glass of white wine!

PASTA WITH SAFFRON SHRIMP AND SCALLOPS

Steps:

• The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
• Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.