Shrimp with saffron sauce and butter pasta

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.
Shrimp with shaffron (1 of 1)
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.
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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.
Serve hot!
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