- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 590 kcal
Quick summary
“Long pasta coated in a velvety saffron sauce made with pistils, dry white wine, and fresh cream with Parmesan cheese. Cleaned shrimp are browned quickly and reintegrated into the dish with citrus zest and chopped parsley.”
What you need to know
- The prior infusion of the pistils in warm water for 15 minutes releases the vibrant golden color and aromatic oils.
- The quick cooking of the shrimp for 2 minutes in a hot skillet prevents the meat from becoming rubbery and dry.
- The starchy pasta cooking water emulsifies the butter and parmesan cheese into a silky and shiny sauce.
Ingredients
Main
- g Linguine
- g Fresh or frozen shrimp (peeled, cleaned)
- g Saffron threads
- ml Fresh heavy cream (min. 35% fat)
- unit Small red onion (finely chopped)
- cloves Alho (picado)
- ml Vinho branco seco
- ml Homemade or high-quality vegetable broth
- ml Warm water (for the saffron)
- tablespoons Extra virgin olive oil
- tablespoon Unsalted butter
- tablespoons Fresh parsley (chopped)
- tablespoons Freshly grated Parmesan cheese
- to taste Sea salt
- to taste Freshly ground black pepper
- unit Sicilian lemon zest
Instructions
Principal
- Start by preparing the saffron. Soak the saffron threads in 50ml of warm water or vegetable broth for at least 15 minutes. This will release its intense color and flavor, infusing the liquid. The most important tip is not to skip this crucial step for a vibrant sauce.
- Season the shrimp with salt, black pepper, and a drizzle of olive oil. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute the shrimp for 1 to 2 minutes on each side, just until they turn pink. Remove them and set aside.
- In the same skillet, add the butter and the remaining olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and sauté for another 1 minute, taking care not to burn it. The secret to this recipe is a well-developed aromatic base.
- Pour the dry white wine into the skillet, scraping the bottom to loosen any residue. Let the alcohol evaporate for 2-3 minutes. Add the vegetable broth and saffron infusion, mixing well. Cook over low heat for 5 minutes so the flavors incorporate.
- While the sauce thickens, cook the linguine in abundant salted boiling water, following the package instructions until al dente. Reserve a cup of the pasta cooking water before draining it. This starchy water is an asset.
- Incorporate the heavy cream into the saffron sauce in the skillet. Stir gently and let it heat for a few minutes without boiling. If the sauce seems too thick, add a little of the reserved pasta cooking water to adjust the consistency.
- Add the cooked linguine and reserved shrimp to the sauce. Mix everything gently so the dough and shrimp are well coated in the golden sauce. The professional technique is to finish cooking the pasta in the sauce itself, absorbing the flavors.
- Finish with the chopped fresh parsley and lemon zest. Serve immediately, garnished with more parsley and a generous portion of freshly grated Parmesan cheese. Enjoy this vibrant and delicious masterpiece.
Chef's tips
- Pat the shrimp dry with paper towels before searing so they caramelize quickly without releasing liquid in the pan.
- Cook the linguine 2 minutes less in salted water to finish cooking directly in the skillet with the sauce.
- Add the Sicilian lemon zest only after turning off the flame so as not to bitter the volatile compounds of the peel.
Variations
- Version with leek: sauté half a leek stalk in thin slices along with the butter instead of red onion.
- Version with cherry tomatoes: add cherry tomatoes cut in half to the wine reduction before adding the heavy cream.
- Spicy version: add half a teaspoon of red pepper flakes to the initial garlic sauté.
Substitutions
- The linguine can be substituted with dried durum wheat pasta such as spaghetti, fresh fettuccine, or tagliatelle.
- Saffron threads can be replaced by pure ground turmeric for coloring, although the aromatic profile will change.
- Fresh heavy cream can be replaced by high-fat culinary cream or whipped ricotta cream.
How to store
Keep the leftover dough with shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place in a skillet over low heat with two tablespoons of water or milk, stirring gently to reconstitute the creamy emulsion.
Can it be frozen?
Freezing the finished dish is not indicated, as the pasta loses its al dente point, the cream curdles easily, and the shrimp become tough when thawed. Prepare in the amount planned for immediate consumption.
What to serve with
Serve with slices of toasted ciabatta bread with olive oil, a glass of well-chilled dry white wine, and a green leaf salad.
Frequently asked questions
Why not cook the shrimp together during the whole sauce?
The shrimp cooks in less than 3 minutes; leaving it in the boiling sauce would harden the protein fibers, making it fibrous.
What is the best way to prevent parmesan cheese from clumping?
Grate the cheese on the fine grater and add to the skillet off the direct heat, stirring vigorously with the hot pasta water.
Can I use frozen shrimp in this pasta preparation?
Yes, thaw completely in the refrigerator and dry each shrimp carefully on absorbent paper before frying.
How to extract the maximum color and flavor from saffron threads?
Slightly heat the water or broth to 50°C, place the saffron filaments, and let it rest covered for 15 to 20 minutes.
