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.