Shrimp Linguine with Garlic and Saffron Cream
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Servings
4
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Calories
700 kcal
Shrimp Linguine with Garlic and Saffron Cream
Description
This recipe begins by boiling linguine pasta until just tender, then setting it aside with some reserved pasta water. Shrimp seasoned with salt and pepper are sautéed in butter and olive oil until cooked through. The pan is then used to lightly cook shallots and sliced garlic before deglazing with dry white wine, reducing the liquid to concentrate flavors.
Saffron threads are added along with reserved pasta water and simmered to develop a fragrant broth. Whole milk and freshly grated Parmesan cheese enrich the sauce, creating a creamy texture and savory depth. The cooked shrimp and pasta are combined with the sauce, allowing the flavors to meld.
The finished dish is garnished with fresh basil leaves and extra Parmesan, providing both color and fresh herbal notes. The sauce’s saffron and garlic blend with seafood sweetness while the Parmesan adds umami richness. This makes a well-rounded, elegant pasta suitable for a comfortable dinner or entertaining guests.
Ingredients
- 1 pound linguine pasta Barilla brand, 1 box
- 3 ½ tablespoons unsalted butter divided
- 1 ½ tablespoons extra virgin olive oil
- 20 large Shrimp peeled and deveined with tails intact
- 2 tablespoons shallot minced
- 3 garlic thinly sliced cloves
- ½ cup white wine dry
- 1 small pinch saffron threads 8 to 10 threads
- ¾ cup milk whole
- 2 ounces Parmesan Cheese freshly grated, plus more to top off
- salt cracked, to taste
- black pepper cracked, to taste
- basil fresh leaves, garnish
Instructions
- Fill a large pot with water and place over high heat. Bring water to a boil and add a small handful of salt.
- Add linguine and bring back up to a boil, stirring occasionally.
- Boil linguine until al dente, 6 to 8 minutes.
- Transfer to a strainer and drain, reserving 1 cup pasta water. Set linguine and pasta water aside until ready to use.
- Add 1 ½ tablespoons unsalted butter and oil into a large skillet and place over medium-high heat.
- Season shrimp generously with salt and pepper and sauté in the skillet, in batches, for about 3 minutes on each side.
- Remove shrimp from skillet and set aside.
- Lower heat to medium and melt remaining butter in skillet.
- Add shallots and garlic and sauté for 2 to 3 minutes. Season with salt.
- Deglaze the pan with wine and cook until almost fully evaporated, about 4 minutes.
- Add reserved pasta water and saffron threads and simmer until liquid has reduced by half.
- Stir milk into saffron mixture and simmer. Stir Parmesan into sauce and lightly season with salt and pepper.
- Add shrimp back into the skillet and simmer in sauce for 1 to 2 minutes.
- Add linguine, to skillet and toss together with shrimp and garlic-saffron cream.
- Top pasta with more grated Parmesan and fresh basil leaves. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 116mg | 39% |
| Sodium | 491mg | 20% |
| Potassium | 397mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 297mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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