"Turmeric linguine with shrimps and saffron sauce. Doesn’t sound exquisite? it sure is.
A perfectly cooked pasta with turmeric is served with this wonderful concoction of ribbon carrots, peas, shrimps, saffron, wine, cream, garlic, and shallots. A pure delight for your palate and senses."
Turmeric Linguine with Shrimps and Saffron Sauce
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Prep time: 5mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/4 teasopon crumbled saffron threads
- cup white wine
- 2/3 linguine pasta
- 4 teaspoon ground turmeric
- 4 tablepoons olive oil
- 1 shelled and deveined shrimps
- 2 teaspoon minced garlic
- 1 chicken stock
- 1 1/2 cups heavy cream
- 4 ribbon carrots
- 1 cup frozen peas
- 1/2 shallots
Method
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.
Step 3
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 shrimp stirring for 1 minute. Add the garlic, salt, and pepper to taste.
Step 4
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 5
Add the broth, the cream, carrots, peas, and shallots, and boil the mixture until the liquid is reduced by half. Taste for seasoning and add salt and pepper if needed.
Step 6
Add the shrimp with any juices and the linguine well-drained to the skillet. Stir well together.
Step 7
Serve piping hot.