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Home > Meal Type > Main Dishes > Creamy Saffron and Shrimp Pasta

Creamy Saffron and Shrimp Pasta

Updated: Apr 28th 2020 • Published: May 12th 2016 • 41 Comments

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Creamy, rich and luxurious! This Saffron and Shrimp linguine is quick and easy, making it perfect for busy nights but also special enough for entertaining.

So maybe this isn’t your your average weekday meal. The addition of prawns and saffron make this a bit of an extravagance. But occasionally it is nice to have a bit of a splurge, especially if you get some amazing prawns on half price!!!! 

Creamy, rich and luxurious! This Saffron and Prawn linguine is quick and easy, making it perfect for busy nights but also special enough for entertaining.

The only down side to this (if you can call it that!) is you can’t really reheat it. The sauce goes claggy and shrimp get overcooked. But hey that just means you are justified at having seconds 😉

Or I suppose if you are cooking for people with smaller appetites you could just half the recipe, like I did. I would say the quantities below will feed 4 adults.

Creamy, rich and luxurious! This Saffron and Prawn linguine is quick and easy, making it perfect for busy nights but also special enough for entertaining.

It is such a simple dish to make, everything comes together in the time it takes pasta to cook. Which is perfect when you want a big plate of creamy pasta in a hurry.

And just look at the beautiful colour of this dish, yellow pasta, spiked with red from the saffron and garnished with bright green chives. Dill also works wonderfully here! I quite often use dried chives, they have a great flavour and within a minute or so they have rehydrated to a bright green. No crumbly dried herbs in sight 🙂

Creamy, rich and luxurious! This Saffron and Prawn linguine is quick and easy, making it perfect for busy nights but also special enough for entertaining.

The key to the rich sauce is the egg yolks. You beat them into the sauce once it has come off the heat, they thicken everything and make it super rich and delicious.

Be sure to take the pan off the heat though, otherwise you end up with a saffron and scrambled egg sauce. Yick!!!!

Enjoy x

For more Shrimp Pasta ideas why not try:

  • Creamy Lemon Shrimp Pasta
  • Bacon Shrimp Pasta
  • Lemon Pepper Shrimp Pasta
  • Shrimp Chorizo Pasta
  • Spaghetti Nero with Garlic Shrimp
  • See all 80+ Pasta recipes

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Creamy, rich and luxurious! This Saffron and Prawn linguine is quick and easy, making it perfect for busy nights but also special enough for entertaining. | Sprinkles and Sprouts
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4.62 from 13 votes

Creamy Saffron and Shrimp Pasta

Creamy, rich and luxurious! This Creamy Saffron and Shrimp Pasta is quick and easy, making it perfect for busy nights but also special enough for entertaining.
Cook Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 904kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams
  • 1.1 lb dried linguine
  • large pinch saffron threads
  • 4 tbsp boiling water
  • 1 1/3 cups double cream
  • 2 oz grated parmesan
  • 1 tsp lemon zest
  • 1 tsp chopped chives
  • 11 oz peeled cooked shrimp
  • 2 egg yolks
  • salt and pepper

Instructions

  • Put a large pan of water onto boil ready for the pasta.
  • Whilst it comes to the boil place the saffron into a small saucepan and pour over the 4 tbsp of boiling water. Leave to stand for 3-4 minutes.
  • Salt the pasta water well, add the linguine and cook the pasta for a minute less than the instructions suggest.
  • Add the cream, parmesan and the lemon zest to the saffron and stir over a medium heat until simmering. Simmer for 2-3 minutes.
  • Add the chives, prawns and cook for a further minute until heated through. Check the seasoning.
  • Remove from the heat and stir through the egg yolks. (see notes)
  • Drain the pasta, reserving 1 cup of the cooking water.
  • Pour the sauce over the pasta and thin with the cooking water as needed.
  • Serve with a garnish of chopped chives.

Notes

Make sure you have removed the pan from the heat, before you add the egg. The egg helps to thicken the sauce, but if it is still on the heat you can easily get scrambled eggs!!!

Nutrition

Calories: 904kcal | Carbohydrates: 96g | Protein: 40g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 415mg | Sodium: 864mg | Potassium: 427mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1420IU | Vitamin C: 4.3mg | Calcium: 360mg | Iron: 3.7mg
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Filed Under: All Recipes, Lunches, Main Dishes, Pasta Recipes, Valentines Day

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Comments

  1. Karen says

    Jun 1st 2019 at 11:08 pm

    5 stars
    Just curious, wouldn’t it be better to use fresh, uncooked shrimp and saute it first? I’m thinking that the shrimp would be more tender (even on reheating) that way. I am going to make this tonight but I wondered if precooked shrimp would be too rubbery.

    Reply
    • Claire McEwen says

      Jun 4th 2019 at 5:32 am

      Hi Karen, you could definitely use raw shrimp and sauté them off before adding them to the sauce. The cooked ones take a minute in the hot sauce to warm through, so they shouldn’t go rubbery, but using raw shrimp would definitely help prevent that. 😀

      Reply
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Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

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