For quite some time I have a few pinches of saffron in my kitchen and could not find the right moment to use it. As we all know saffron is very interesting spice and I wanted to give it a special attention!
I saw this tutorial for a saffron creamy sauce and I decided that this would go perfectly with some garlic shrimp and buttery pasta.
It turned out to be a great combination of tastes and I am definitely preparing this recipe again.
This sauce is good for any kind of fish! I can’t imagine it in a combination of pork, but lamb I guess would be a good match.
For the pasta:
200 grams (7 oz) pasta (any kind)
40 grams (7 oz) butter
Salt and pepper
For the shrimp:
500 grams (17 oz) shrimp (uncooked or frozen, peeled and clean)
20 (1 oz) grams of butter
4-5 garlic cloves (cut into small pieces)
salt, pepper and red chili flakes
Here you can find my recipe for saffron sauce.
Cook the pasta according to the package instructions.
Mix the hot pasta with the butter and season with salt and pepper. Heat the butter in a medium non-stick pan and add the garlic. Cook for a minute. Add the shrimp and cook on both sides about 1-2 minutes, or until pink.
Season with salt and pepper.Pour a little bit of the saffron sauce in your serving plate. Add some of the pasta over the sauce. Top with the shrimp.
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