5 from 72 votes
Creamy Italian Prawn Saffron Linguine
Creamy Italian Prawn Saffron Linguine features linguine tossed in a saffron-infused broth made from prawn shells and heads, combined with butter, pink peppercorn, and fresh onions. Peeled prawns are cooked in the sauce, then finished with heavy cream and parsley for a delicate seafood pasta with a subtle saffron aroma.
Prep Time
30 mins
Cook Time
30 mins
Servings:
4
Calories:
776 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g linguine (14oz) I used linguine from De Cecco
- 1 kg prawns about 2 lbs) or defrosted frozen unpeeled prawns, fresh, unpeeled
- 2-3 spring onions or shallots
- ½ teaspoon saffron or powder, threads
- 1 teaspoon Pink Peppercorn
- 30 g butter (1oz)
- 1 handful parsley chopped, fresh
- 200 ml heavy cream (6-7floz)
- 1 glass water
- salt for pasta and to taste
Instructions
Preparation
- Put the saffron threads into a glass with a couple of tablespoons of warm water. Leave to infuse and melt. Peel and slice the onions. Wash and chop the parsley.
- Remove the heads and tails from most of the prawns ( you can leave one per person intact for appearance), peel the prawns keeping just the meat. Remove the black vein along the back of the peeled prawns.
- Put the heads and shells in a saucepan with a glass of water and a teaspoon of salt, bring to a boil and leave to simmer for a quarter of an hour. Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Cup of Yum
Cook the sauce
- Fry the onions in a frying pan or skillet over a low heat with the butter and some pink pepper corns. Once the onions start to soften add the saffron broth. Let it boil over a high heat for a couple of minutes, then turn the heat down and add the whole prawns first and cook for a couple of minutes on both sides. Then add the peeled prawns and continue cooking for another 5 minutes.
- Before adding the cream to the sauce remove the whole unpeeled prawns but keep them warm. Add the heavy cream and mix it into the sauce. Add salt to taste.
Finish the dish
- Cook the linguine al dente according to the instructions on the packet. When the pasta is cooked, save a little of the cooking water and drain. Add the pasta to the sauce. Mix everything together well . If it seems dry add a little pasta cooking water. Remove from the heat and serve immediately sprinkled with chopped parsley and with one whole prawn on each plate .
Notes
- Linguine works well in this dish but spaghetti or tagliatelle also make good substitutes.
Nutrition Information
Calories
776kcal
(39%)
Carbohydrates
79g
(26%)
Protein
49g
(98%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.3g
(15%)
Cholesterol
388mg
(129%)
Sodium
1487mg
(62%)
Potassium
577mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1521IU
(30%)
Vitamin C
3mg
(3%)
Calcium
198mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 776
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 79g | 26% |
| Protein | 49g | 98% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 388mg | 129% |
| Sodium | 1487mg | 62% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1521IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.