Linguine with Shrimp and Saffron Sauce
Total Steps
6
Ingredients
15
Tools Needed
1
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http://www.giangikitchen.wordpress.comIngredients
- 1/4 teaspoons crumbled saffron threads
- 1 cup dry white wine
- 1 cup dry vermouth(optional)
- 1/3 cup dry white wine
- 2/3 pound linguine pasta
- 4 teaspoons turmeric
- 4 tablespoons olive oil
- 1 pound shrimp, shelled and deveined
- 2 teaspoons minced garlic
- 1 cup low sodium chicken broth
- 1 1/2 cups heavy cream
- 4 medium carrots, cut into ribbon strands, core discarded
- 1 cup frozen peas
- salt(optional)
- pepper(optional)
Instructions
Step 1
In a small bowl let the saffron soak in the wine for 5 minutes.
Step 2
In a large pot of boiling salted water cook the linguine with the turmeric until al dente. While the pasta is cooking, in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the shrimps stirring for a 1 minute. Add the garlic, salt and pepper to taste.
Step 3
Cook until the shrimp turn pink, and transfer with tongs to a plate. Add the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated.
Step 4
Add the broth, the cream and the carrots, peas and boil the mixture until the liquid is reduced by half. Taste for seasoning and add salt and pepper if needed
Step 5
Add the shrimp with any juices and the linguine well drained to the skillet. Add the 1/3 of cup white wine and stir well together.
Step 6
Serve piping hot.