Recipe Saffron, garlic shrimp pasta

Discussion in 'Fish and Seafood' started by medtran49, Apr 23, 2019.

  1. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    2019-04-23 17.56.32.jpg

    This is my recipe and the recipe I am writing it with the revisions I will be making next time we have it.

    2 servings
    1 pound 20-25 shrimp, shell on
    1 cup onion, chopped
    5 large garlic cloves, thinly sliced
    1/4 tsp saffron threads
    1-1/2 tsp ground cumin + extra for shrimp
    2 tsp smoked paprika + extra for shrimp
    Salt and pepper
    3/4 cup white wine
    4 oz baby spinach or Swiss chard
    1/2 pound spaghetti rigatti or linguine

    Remove shells and tails from shrimp, place shells and tails in a small saucepan with enough water to cover. Bring to a boil and simmer for 15-20 minutes. Remove veins from shrimp.

    Season shrimp with a large pinch of cumin, paprika, salt and pepper, toss to distribute evenly and set aside.

    Bring a large pot of salted water to boil and cook pasta per directions on package.

    Pour about 1/4 cup of shrimp stock into a small bowl and add saffron threads. Set aside.

    Pour about 1/4 cup olive oil in skillet over medium high heat, add onions, lower to medium and cook until onion is translucent. Add garlic, cumin and paprika, and cook for about a minute. Add the wine, bring to a boil, add saffron mixture and about an additional 1/4 cup shrimp stock. Add salt and pepper. Simmer for about 10 minutes to reduce. Add shrimp and cook for 2 minutes. Add spinach and cook until wilted and shrimp is almost done. Add pasta and stir to soak up liquid. Taste and adjust seasoning. Serve.
     
    Last edited: May 7, 2019
  2. rascal

    rascal Senior Member

    Looks very inviting.

    Russ
     
    medtran49 likes this.
  3. morning glory

    morning glory Obsessive cook Staff Member


    This sounds lovely. I know that a great stock can be made from prawn shells/heads - adding saffron would be delightful.
     
  4. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Making stock with the shells is always a winner. Great recipe.

    I'm trying to imagine how fresh the shrimp must be where you are. :hyper:
     
  5. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    The shrimp were frozen Royal Reds from Argentina. The only fresh shrimp we can get here are Key West pinks when in season, unless you catch them yourself.
     
  6. morning glory

    morning glory Obsessive cook Staff Member

    Are those the type which are red when raw? I've got some like that in my freezer back home - not sure if they are Argentinian. There's a type called Carabineros which is found in Spain and Morocco.
     
  7. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    Yes. The ones we get are from Argentina. There are also Key West pinks, which are very pink when raw. I'm sure there are other shrimp that are also very pink to red when raw.
     

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