Turmeric Linguine with Shrimps and Saffron Sauce

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

A perfectly cooked pasta with turmeric is served with this beautiful concoction of ribbon carrots, peas, shrimps, saffron, wine, cream, garlic, and shallots. A pure delight for your palate and senses.

Ingredients

¼ teaspoon saffron threads, crumbled
1 cup white wine
⅔ pound pasta, linguine
4 teaspoons turmeric,
4 tablespoons olive oil
1 pound shrimps, shelled and deveined
2 teaspoons garlic, minced
1 cup sodium free chicken stock
1½ cup heavy cream
4 carrots, cut into ribbons carrots
1 cup peas, frozen
½ cup shallots, finely minced

US - Metric

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.