Linguine with Prawns and Saffron Sauce - Giangi's Kitchen

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Linguine with Prawns and Saffron Sauce

Published on April 20, 2010 | Fish

Linguine with Prawns and Saffron Sauce.


Pasta again tonight. Our little guy could live on pasta alone. I am sure I am not the only one with that dilemma, however I am fortunate that I am not asked night in night out the same old thing: macaroni and cheese. Sorry, that is not going to happen!! Tonight again is a one meal plate, served with a nice crisp green salad as a side dish if desired. The prawns can be substitute with shrimps and the results are also fantastic. Do not omit the turmeric; it really makes the difference on this dish.

Tonight’s April 20, 2010 dinner:
Linguine with Prawns and Saffron Sauce
Green Salad

LINGUINE WITH PRAWNS AND SAFFRON SAUCE

 
¼ teaspoon crumbled saffron threads
1 cup dry white wine or dry vermouth
2/3 pound linguine pasta
4 teaspoons turmeric
4 tablespoon olive oil
1 pound prawns, shelled leaving the tail intact, deveined
2 teaspoon minced garlic
1 cup chicken broth, low sodium
½ cup minced shallots
1 ½ cup heavy cream
4 medium carrots, cut into ribbon strands with a vegetable peeler, core discarded
1 cup frozen peas

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 prawns stirring for a 1 minute. Add the garlic, salt and pepper to taste.  Cook until the prawns turn pink, and transfer with tongs to a plate.  Add the shallots and the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated.  Add the broth, the cream and the carrots and boil the mixture until the liquid is reduced by half.  Add the peas, the prawns with any juices and the linguine well drained.  Salt and pepper to taste and simmer until is heated through.

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