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!!!!
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.
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 🙂
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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
Get the Recipe
Creamy Saffron and Shrimp Pasta
Ingredients
- 1.1 lb dried linguine
- large pinch saffron threads
- 4 tablespoon boiling water
- 1 ⅓ 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
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 tablespoon 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
Nutrition
Nutrition is per serving
Karen says
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.
Claire McEwen says
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. 😀
Joanie says
This is the perfect date-night meal. My husband loves it and I love how easy it is to make. Such a lovely recipe, thank you!
Claire McEwen says
So happy you and your hubby enjoyed it 😀
It is just decadent enough for date night isn't it, but without hours in the kitchen.
Jenn says
Second helpings for the win! I wouldn't dream of leaving a morsel left uneaten, haha! Love this easy weeknight dinner recipe!
Claire McEwen says
Hahaha, I like the way you think! I mean who ever says no to second helpings of creamy pasta 😀
Kathryn R says
Extremely easy and extremely delicious. Hubby says this is restaurant quality food!
Claire McEwen says
OH YEAH!!!
Thank you so much Kathryn.
I am glad you came back to let me know x
Lorraine @ Not Quite Nigella says
It sounds delicious and I don't think I'd ever have any trouble finishing it all!
Sherry m says
Yum this looks so delish Claire. Yum to saffron and prawns.! So pretty.
Claire McEwen says
Oh thank you Sherry.
It is a simple dish but it looks so beautiful 🙂
Lucy @ Bake Play Smile says
This looks so gorgeous and light!!! Yum!
Claire McEwen says
Thank you Lucy 🙂
Dorothy Dunton says
Hi Claire! Saffron is very expensive and it needs to be stored properly, but it is so worth it! I made a paella a few days ago and added a heavy pinch of saffron threads...OMG so good! I could definitely eat a huge plate of this! You are such an honest, down to earth damn good cook! 🙂
Claire McEwen says
It is so expensive isn't it!!!! I once bought a little box of it and I don't know if I missed it at the bottom of a shopping bag (although I checked them all) or if it fell out. But I couldn't find it when I got home. I almost cried at the waste of $10!
And thank you, I love having you hang out at Sprinkles and Sprouts Dorothy, I know you love food as much as I do 🙂 x
John @ heneedsfood says
I seriously don't use saffron in my cooking enough. Maybe I need to leave it out on the kitchen counter so I don't keep forgetting about it! Love this linguine, Claire!
Claire McEwen says
I love the perfume of saffron, I would probably use it more if it wasn't quite so expensive!
Thank you
Cheyanne @ No Spoon Necessary says
I am all for a bit of splurging any day of the week, girl! Especially if the splurge in on prawns and saffron! This linguine looks delicious! Light yet substantial and definitely 100% twirl-tastic! I'll take two bowls, for sure! Cheers and thanks for sharing the YUM!
Claire McEwen says
Twirl-Tastic.......LOVE IT!!!!!
Beth @ Binky's Culinary Carnival says
I can literally smell this cooking right now! What a fantastic idea! Now off to the store to buy some prawns!
Claire McEwen says
Thank you Beth. Enjoy 🙂
Matt @ Plating Pixels says
Saffron is super expensive but I've always wanted to try cooking with it. This looks like a good start!
Claire McEwen says
I know Matt, I am sure I would use it more often if it was a bit more reasonable. When I see it on special offer I always buy a couple of boxes. A bigger outlay but worth it for the bargain.
Derek @ Dad With A Pan says
Saffron sounds like a perfect match for this dish. Going to have to make this soon!
Claire McEwen says
I hope you love it Derek 😀
Kim @ Three Olives Branch says
Yum! This looks so light and fresh. I absolutely love saffron, it is such a treat!
Claire McEwen says
I agree Kim, nice to just treat yourself and have something special for dinner. And I always tell myself I would have spent far more if I had gone out to eat.
Ronda J Eagle says
I love prawns and saffron always make me feel like the dish is extra special because of the splurge on the spice. Your photos are lovely.
Claire McEwen says
Thank you Ronda, and I agree when you use lovely ingredient it does feel special. And we deserve that 🙂
Suchi @elegant meraki says
Love the idea of saffron with prawns! Looks very appetizing. I got dinner idea for my hubby. I will just skip shrimp for myself.
Claire McEwen says
I hope hubby enjoys it. If you want to make this vegetarian I also think this works well with sautéed leeks 🙂
Shelby says
I'm in a hurry wanting this right now! It looks delicious and sounds wonderful. I love using saffron in recipes.
Claire McEwen says
Hehe I get like that sometimes, I spend some time on pinterest and suddenly I want 6 dinners 😉
Kate @ VeggieDesserts says
Such a beautiful treat of a dish. I adore saffron and must use it more!
Claire McEwen says
Thank you Kate. It is such a wonderful perfumed spice isn't it 🙂
Patricia @ Grab a Plate says
This dish does sound extravagant and luxurious! I'm happy to see it's easy to make because I'm really looking forward to trying this! Lovely!
Claire McEwen says
Thank you Patricia, I love pasta recipes where the sauce is just as quick as the pasta 🙂
Kaitie says
What a great flavour combination! I would have never thought of putting the two together!
Claire McEwen says
Kaitie, they are lovely together. Sweet and perfumed. Hope you love it.
Peter Block says
I love using saffron. I like how the its color matches the red from the prawns. looks delicious.
Claire McEwen says
Thank you Peter. I love the way the colour seeps and infuses into everything 🙂