Turmeric Linguine with Shrimps and Saffron Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
929 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Turmeric Linguine with Shrimps and Saffron Sauce
Description
Turmeric Linguine with Shrimps and Saffron Sauce features linguine pasta cooked with turmeric, giving it a subtle golden color and earthy undertone. The shrimp are briefly sautéed with garlic, then combined with a sauce made by soaking saffron in white wine, which gets reduced to concentrate its flavor. Chicken stock, heavy cream, carrots cut into ribbons, peas, and finely minced shallots are added, then simmered until the sauce reduces by half, creating a creamy and fragrant coating for the pasta and shrimp. The final dish blends the sweet and delicate taste of shrimp with the richness of the saffron cream sauce and the mild spice of turmeric.
To serve, plate the linguine mixed thoroughly with the shrimp and sauce while piping hot. This dish works well as a stand-alone entree or with a simple green salad on the side. The combination of seafood and aromatic spices makes it a distinctive and indulgent pasta dish.
Ingredients
- ¼ teaspoon saffron crumbled, threads
- 1 cup white wine
- ⅔ pound pasta linguine
- 4 teaspoons Turmeric
- 4 tablespoons olive oil
- 1 pound Shrimp shelled and deveined
- 2 teaspoons garlic minced
- 1 cup chicken stock sodium free
- 1½ cup heavy cream
- 4 carrot cut into ribbons carrots
- 1 cup pea frozen
- ½ cup shallot finely minced
Instructions
- In a small bowl let the saffron soak in the wine for 5 minutes.
- In a large pot of boiling salted water cook the linguine with the turmeric until al dente.
- 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.
- 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.
- 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.
- Add the shrimp with any juices and the linguine well-drained to the skillet. Stir well together.
- Serve piping hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 929 kcal
% Daily Value*
| Calories | 929kcal | 46% |
| Carbohydrates | 73g | 24% |
| Protein | 35g | 70% |
| Fat | 50g | 77% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 408mg | 136% |
| Sodium | 966mg | 40% |
| Potassium | 655mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 11505IU | 230% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 273mg | 27% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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