Turmeric Linguine with Shrimps and Saffron Sauce | Giangi’s Kitchen
Turmeric Linguine with Shrimps and Saffron Sauce
5 mins prepServes 4
A perfectly cooked pasta with turmeric is served with this beautiful concoction of ribbon carrots, peas, shrimps, saffron, wine, cream, garlic, and shallots. A pure delight for your palate and senses.
0 In a small bowl let the saffron soak in the wine for 5 minutes.
1 In a large pot of boiling salted water cook the linguine with the turmeric until al dente.
6 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.
2 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.
3 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.
4 Add the shrimp with any juices and the linguine well-drained to the skillet. Stir well together.
5 Serve piping hot.
