Shrimp Pappardelle with a Saffron Cream Sauce makes a perfect romantic dinner, but you can enjoy this one anytime. The secret to the magic flavour is to use the real Spanish Saffron, fake powders just don’t cut it. The luscious and silky cream sauce with the shallot and white wine and seafood flavour will take you to paradise and back. It’s also quite quick and easy to make, so make it today, but share this Saffron Shrimp with someone you love.
Fill a large pot of water and bring to the boil. Add salt once boiling.
Wash, remove stalks and chop the parsley finely, keep aside. Ensure your prawns (shrimps) are gutted and cleaned. Leave the tails on if any.
Place your pappardelle pasta into the water. Loosen properly and cook as per directions on pack. Cook one minute less than indicated as it will finish the last minute in the pan.
Place a large pan on high heat, add olive oil, fry the zucchini on high heat. Remove set aside.
To the same pan, add a little more olive oil and fry the prawns until brown on each side, remove and set aside with zucchini.
To the same pan, add the garlic, lightly sweat for 20 seconds, deglaze with white wine, add a pinch of saffron, grated zest of one whole lemon. Add the cream and season with salt and freshly cracked pepper. Turn heat to very low and reduce 5 minutes.
Add the prawns and cooked zucchini to the sauce, then add the pappardelle pasta. Add the chopped parsley, mix or toss until evenly distributed and serve immediately. Arrange the prawns on the outside of the pasta.
By Joel Mielle
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