Saffron Linguine With Spicy Shrimp And Vegetables Recipes

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PASTA WITH SAFFRON SHRIMP AND SCALLOPS



Pasta with Saffron Shrimp and Scallops image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons butter
4 tablespoons finely minced shallots
1 large carrot, finely minced
1 stalk celery, finely minced
1 teaspoon saffron dissolved in 1/2 cup dry white wine
1/2 cup heavy cream
1 cup fish stock (or 1/4 cup clam juice mixed with 3/4 cup chicken broth)
8 ounces (net weight) peeled and deveined shrimp, cut into 1 inch pieces
8 ounces scallops, "foot removed" and sliced horizontally
1 pound tomatoes, seeded and finely diced
1 pound black fettucine
1 cup thawed frozen petite peas, warmed in microwave oven

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.

SAFFRON LINGUINE WITH SPICY SHRIMP AND VEGETABLES



Saffron Linguine with Spicy Shrimp and Vegetables image

Categories     Pasta     Tomato     Vegetable     Shrimp     Saffron     Fennel     Spinach     Simmer     Gourmet

Number Of Ingredients 17

1/2 pound linguine
3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired
1 1/2 teaspoons olive oil
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup dry white wine or vermouth
1 medium onion, chopped fine (about 3/4 cup)
1 tablespoon minced garlic, or to taste
1 1/2 tablespoons tomato paste
1/2 cup chicken broth
1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and chopped coarse
1 medium yellow bell pepper, cut into thin strips
1 tablespoon very hot water
1/4 teaspoon crumbled saffron threads
a 14- to 16-ounce can whole tomatoes, drained and chopped, or 2 cups cherry tomatoes, quartered
1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice
1/2 pound fresh spinach, coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed)
1/3 cup finely chopped fresh parsley leaves

Steps:

  • Put a kettle of water on to boil for cooking linguine.
  • In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste. Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and sauté shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
  • To skillet add wine and boil until most is evaporated. Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper. Simmer mixture, covered, until fennel is tender, about 10 minutes.
  • In a very small bowl or ramekin combine hot water and saffron.
  • While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente. Drain linguine well in a colander and return to kettle. Toss linguine with saffron mixture until evenly coated and keep warm.
  • To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes. Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes. To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.

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