The Lavish Saffron Tagliatelle with Shrimps
Tuck into this creamy delicious plate of food that can comfort you any given day of the week. The thick pasta is a great career for thick creamy sauce flavours. Especially if you have fresh shrimps available, this simple but decadent dish can take your dinner parties to another level.
Method
1. Clean the shrimps by removing the head and the shell, also make sure the poop pipe is out
2. Boil some water in a small pot and add the olive oil and salt to the water
3. Drop the pasta in the boiling water and let it cook, when it is ready remove it from the water, set aside 1 cup of pasta water
4. While the pasta is cooking, chop the garlic
5. In a clean large pan, melt the butter, add chopped garlic, saffron and the chilli flakes, black pepper on a medium heat, once it starts sizzling add the shrimps
6. Flip the shrimps after 2 min and add the chicken stocks and white wine, wait 2 more min and take the shrimps away as the alcohol is evaporated and the liquid in the pan is reduced, if the chicken stock is unsalted you can add a pinch of salt to the pan
7. When the shrimps are out and pasta is cooked, add the pasta with one cup of pasta water that you have previously set aside together with the parmesan cheese to the pan, add 10 grams of butter on top of the pasta and mix, the parmesan must melt into the pasta together with the butter
8. Zest the lemon on top together with the parsley
9. Serve the pasta in the plate and add 5 shrimps to each plate
10. You can add more parmesan,lemon zest and parsley for the garnish to the plate
Tips: do not boil or overcook the shrimps, they do not need more than 4,5 min max. Also the pan should not turn into a puddle of water when you add the white wine and chicken stock and do not close it with a lid
This is how you make my saffron tagliatelle with shrimps.
Garlic Saffron butter Tagliatelle with shrimps
Ingredients
- 1 tsp Saffron
- 3 cloves Garlic Large ones, if they are small, use 4 or 5
- 10 Big Vannamei shrimps
- 30 g Butter
- 2 dl Grated parmesan cheese
- 200 g Tagliatelle pasta I used Garofalo brand
- 1 dl Parsley leaves
- 1 Lemon zest
- 3 tbsp White wine
- 3 tbsp Chicken stock preferably unsalted
- 2 pinch Kosher salt
- 1 tsp Chilli flakes
- 1 tbsp Olive oil
- 1 tsp black pepper
For this dish I used freshly caught Vannamei shrimps
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