Turmeric linguine with shrimps and saffron sauce. Doesn’t sound exquisite? it sure is.
A perfectly cooked pasta with turmeric is served with this wonderful concoction of ribbon carrots, peas, shrimps, saffron, wine, cream, garlic, and shallots. A pure delight for your palate and senses.
You can enjoy this wonderful dinner anytime. A perfect school night dinner as it is ready in less than 30 minutes.
Or a perfect tete-a-tete dinner, this dish will become your go-to dish because of how easy and delicious it is to make and enjoy it.
The perfect combination of vegetables, protein, and of course a bit of carb too.
So tasty and so easy to make.
The sauce comes together while you are cooking the pasta. It is that simple and fast to make. Therefore I suggest that once you brought your salted water to a boil and add the pasta to the water, you must have everything ready to go.
Turmeric will change the color of the water as well as the pasta. The flavor that it leaves in your linguine is robust but not overpowerful. Mixed with the saffron, it is enhanced. The sweetness of the carrots counterbalances the saffron.
The wine and broth, both give it another dimension of flavor that marries well with the shrimps. A very rich savory flavor.
The heavy cream binds it all together in perfect harmony.
Extremely fragrant and mostly used in curry recipes or rice, here it will give the same benefits to your turmeric pasta. Think of peppery flavor.
Besides curry and rice, turmeric works beautifully with potatoes, cauliflower, and any root vegetables. You can also add it to your eggs, and roasts.
If you are not used to cooking with this spice, start with a little at a time and increase from there. It will change the color of your food.
Dried powder turmeric is not as strong as the fresh root.
Although curry and turmeric share the same color, they are two completely different spices. Both, however, are used in South Asian and Indian cooking. Turmeric is a single ingredient while curry powder is a blend of multiple spices.
I love saffron and on any occasion to cook with I jump on it and take it. The richness of the color and the intensity of the flavor are always welcome with any dish.
A bit prices as each strand is hand collected, but a small strand will go a long way in terms of flavoring your dish.
Saffron works beautifully in this dish as well as pasta, eggs, chicken, and of course seafood.
Linguine with saffron is not only very rich in color but has that added layer of flavor that is hard to describe. Smooth and velvety.
The same rich flavor is transcended into the saffron shrimps.
The saffron will dilute faster with the white wine at room temperature.
Generously season the shrimps with salt and pepper prior to adding them to the skillet. The shrimps will cook rather fast as you know, therefore remove from the heat as soon as they slightly turn pink. You will have the opportunity to finish cooking them with the pasta and cream later.
Preparing the cream sauce occurs when you add the broth, you can use vegetable broth as a replacement if you wish, cream and saffron mixture.
Ribbon the carrots with the vegetable peeler going on rounds and discarding the center core. The video below to guide you.
Once the carrots, peas, and shallots have been added to the skillet over medium heat, cook stirring occasionally.
Prior to draining the pasta, reserve a cup of water that may be used to thin the sauce if need be.
Prior to adding the pasta to your skillet, season with salt and black pepper if need be.
Add the turmeric linguine pasta to the skillet. Add the shrimps and any juices accumulated.
Stir well and serve in big bowls.
I know what you are thinking: how am I going to clean my pot after cooking with turmeric? Simple: baking soda. Baking soda will remove any stains.
If you enjoyed this dish, check out these flavorful recipes:
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.
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