Ingredients
- 1/4 tsp crumbled saffron threads
- 1 cup dry white wine or dry vermouth, plus 1/3 cup
- 2/3 lb linguine pasta
- 4 tsp turmeric
- 4 tbsp olive oil
- 1 lb shrimp shelled and deveined
- 2 tsp minced garlic
- 1 cup chicken broth low sodium
- 1 1/2 cup heavy cream
- 4 medium carrots cut into ribbon strands with a vegetable peeler, core discarded
- 1 cup frozen peas
Servings:
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 shrimps stirring for a 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 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
- 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.
- Serve piping hot.
Recipe Notes
Source: Foodista.com
Share this Recipe
Powered byWP Ultimate Recipe
