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Creamy Saffron and Shrimp Pasta

This Creamy Saffron and Shrimp Pasta is a luxurious dish that’s easy enough for a weeknight dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1.1 lb dried linguine
  • Large pinch saffron threads
  • 4 tablespoons boiling water
  • 1 ½ cups double cream
  • 2 oz grated parmesan
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped chives
  • 11 oz peeled cooked shrimp
  • 2 egg yolks
  • Salt and pepper to taste

Instructions

  • Start by gathering all your ingredients on the countertop. Boil 4 tablespoons of water and add the saffron threads to it, allowing the flavors to infuse.
  • In a large pot, bring water to a boil. Add a generous pinch of salt and the dried linguine. Cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
  • In a frying pan over medium heat, combine the saffron water with the double cream. Let it simmer gently, stirring occasionally. Add the grated parmesan, lemon zest, and a pinch of salt and pepper. Stir until the cheese melts and the sauce thickens, about 5 minutes.
  • Add the peeled cooked shrimp to the sauce and cook for an additional 3-4 minutes until heated through. Be careful not to overcook the shrimp, as it can become rubbery.
  • Add the drained linguine directly into the pan with the sauce. Toss to combine, ensuring that every strand of pasta is coated. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
  • Remove the pan from heat and stir in the egg yolks quickly to enrich the sauce. Top with chopped chives for a fresh finish. Serve immediately, garnished with extra parmesan if desired.

Equipment

  • Large pot for boiling pasta
  • Frying pan for sauce preparation
  • Measuring cups and spoons
  • Whisk for mixing
  • Colander for draining pasta

Notes

  • Leftover creamy saffron and shrimp pasta can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm it in a pan with a splash of water or cream to loosen the sauce.
  • Add vegetables like spinach or cherry tomatoes for a pop of color and nutrition.
  • Substitute shrimp with other proteins such as chicken or scallops.
  • Be careful with the salt; the parmesan adds saltiness as well.