Imagine twirling your fork into a creamy, golden-hued pasta dish that looks like it came straight from a high-end Italian restaurant, but you created it in your own kitchen. This Shrimp Linguine with Garlic and Saffron Cream isn't just a meal—it's a culinary experience that transforms ordinary ingredients into an extraordinary dinner that will make your taste buds dance with delight. With its rich, aromatic saffron cream sauce and perfectly cooked shrimp, this recipe is about to become your new go-to impressive yet surprisingly simple dinner.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 tsp saffron threads
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by preparing all your ingredients. Measure out the linguine, shrimp, olive oil, minced garlic, heavy cream, saffron threads, salt, and pepper. Chop fresh parsley for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Add the shrimp to the skillet with the garlic. Season with salt and pepper. Cook the shrimp for about 3-4 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to low and add the heavy cream. Stir in the saffron threads, allowing them to infuse their flavor and color into the cream. Let it simmer gently for about 2-3 minutes, stirring occasionally.
- Once the linguine is cooked, reserve about 1/2 cup of the pasta water, then drain the rest. Add the drained linguine to the skillet with the saffron cream sauce. Toss to coat the pasta evenly.
- If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Add the cooked shrimp back into the skillet and toss everything together until the shrimp are heated through and well combined with the pasta and sauce.
- Remove the skillet from heat and taste for seasoning. Adjust with more salt and pepper if necessary.
- To serve, plate the shrimp linguine and garnish with freshly chopped parsley. Enjoy your delicious Shrimp Linguine with Garlic and Saffron Cream!
Tips
- Saffron Success: When adding saffron, crush the threads slightly before adding to the cream to release maximum flavor and color.
- Shrimp Perfection: Don't overcook your shrimp! They're done when they turn pink and opaque, which typically takes just 3-4 minutes.
- Pasta Water Magic: Always reserve some pasta water before draining. Its starchy goodness helps create a silkier, more cohesive sauce.
- Garlic Guard: Sauté garlic on medium-low heat to prevent burning, which can make it bitter and acrid.
- Fresh is Best: Use fresh parsley for garnish to add a bright, fresh note that cuts through the richness of the cream sauce.
- Serve Immediately: This dish is best enjoyed hot and fresh, so time your cooking so everything comes together just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 250mg
