Linguine with Shrimps and Saffron Sauce

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature


Nutrition Facts
Linguine with Shrimps and Saffron Sauce
Amount Per Serving
Calories 929 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 23g144%
Cholesterol 408mg136%
Sodium 966mg42%
Potassium 655mg19%
Carbohydrates 73g24%
Fiber 5g21%
Sugar 9g10%
Protein 35g70%
Vitamin A 11505IU230%
Vitamin C 11.3mg14%
Calcium 273mg27%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
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Linguine with Shrimps and Saffron Sauce

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1/4 teaspoon crumbled saffron threads
  • 1 cup plus 1/3 cup white wine
  • 2/3 pound linguine pasta
  • 4 teaspoons turmeric
  • 4 tablespoons olive oil
  • 1 pound shelled and deveined shrimps
  • 2 teaspoons minced garlic
  • 1 cup sodium free chicken stock
  • 1 1/2 cup heavy cream
  • 4 medium cut into ribbons carrots
  • 1 cup frozen pears


  1. In a small bowl let the saffron soak in the wine for 5 minutes.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. Serve piping hot.


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