4.5
2 ratings

Saffron Shrimp Pasta

By
Quick and easy, this saffron shrimp pasta dish is just a bit spicy and plenty creamy

The name sounds fancy, but this saffron shrimp pasta can be made for any meal and any occaision. Feel free to substitute any pasta you have available too!

This recipe comes courtesy of HomeFarmer.com.

Ingredients

  • 1/2 Pound pappardelle pasta (or any other pasta)
  • 2 Tablespoons extra virgin olive oil
  • 1 Onion, diced
  • 4 cloves garlic, minced
  • 1 Red bell pepper, diced
  • 1/2 Teaspoon red pepper flakes
  • 2 Pinches of saffron threads
  • 2 Pounds raw shrimp, peeled and deveined
  • 6 Roma tomatoes, peeled and diced
  • 1 Cup whipping cream
  • 1/4 Cup white wine
  • 1/4 Cup chicken stock
  • 1 Cup fresh basil, chopped
  • 2 Tablespoons fresh Italian parsley, chopped
  • 1/3 Cup Parmesan shavings

Directions

Start a large pot of water on high heat for boiling the pasta.

Meanwhile, heat a large saute pan on medium-high heat.

Add olive oil, garlic, onions, tomatoes, and bell pepper. Cook until onions are translucent (2-3 mins).

Turn heat up to high, add shrimp, and saute for 2-3 mins.

While shrimp is cooking, add saffron and red pepper flakes.

Once shrimp is cooked, remove with tongs and set aside.

Reduce heat and deglaze pan with white wine.

Once reduced, add the cream and chicken stock and simmer on low heat for 10 mins.

Serve hot and garnish with fresh herbs and shaved Parmesan cheese.

Nutritional Facts
Servings6
Calories Per Serving489
Total Fat20g31%
Sugar6gN/A
Saturated10g48%
Cholesterol292mg97%
Protein40g80%
Carbs37g12%
Vitamin A200µg22%
Vitamin B120.2µg2.6%
Vitamin B60.2mg12.4%
Vitamin C39mg65%
Vitamin D0.3µg0.1%
Vitamin E2mg9%
Vitamin K47µg59%
Calcium232mg23%
Fiber3g12%
Folate (food)37µgN/A
Folate equivalent (total)37µg9%
Iron2mg11%
Magnesium95mg24%
Monounsaturated8gN/A
Niacin (B3)2mg8%
Phosphorus499mg71%
Polyunsaturated1gN/A
Potassium792mg23%
Riboflavin (B2)0.1mg8.5%
Sodium303mg13%
Thiamin (B1)0.1mg6.7%
Zinc3mg21%