Been gone all last week, coming home was so whole-hearted and wonderful.
After all the excitement, the little trinkets, delicious goodies that I brought back with me, were opened and enjoyed, the food requests came up. Pasta was on the agenda and no second choice was suggested.
I have this favorite recipe that I have been making for years now and each times I fall in love with the flavors. A delicious sauce with carrots, peas, shrimps, cream and white wine. I do happened to have frozen fresh shrimps at the house thanks to Pete at Personal Gourmets Foods and our evening dinner was prepared in less than 45 minutes.
The important part of this dish is to do all the prep work beforehand. The carrot ribbons take the longest to prepare and I strongly advise to start with that. Add more garlic to your likings as well as white wine.
Left overs are delicious… in case you are wondering.
LINGUINE WITH SHRIMPS AND SAFFRON SAUCE
¼ teaspoon crumbled saffron threads
1 cup dry white wine or dry vermouth, plus 1/3 cup
2/3 pound linguine pasta
4 teaspoons turmeric
4 tablespoon olive oil
1 pound shrimp, shelled and deveined
2 teaspoon minced garlic
1 cup chicken broth, low sodium
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 shrimps stirring for a 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 and the carrots, peas 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. Add the 1/3 of cup white wine and stir well together.
Serve piping hot.