Recipe: Tasty Linguine with zucchine, creamy saffron and prawns

Recipe: Tasty Linguine with zucchine, creamy saffron and prawns Delicious, fresh and tasty.

Linguine with zucchine, creamy saffron and prawns. Apart from the saffron and the prawns this recipe has just a few ingredients. I used spring onions but I think shallots would work too. The other spices and seasoning are some pink peppercorns (schinus) and some fresh parsley.

Fry onions gently in olive oil.

Meanwhile, in a separate pan, cook your large prawns in a little oil.

Like other crustaceans, shrimp tend to spoil quickly and are often frozen at sea or even sold cooked.

You can have Linguine with zucchine, creamy saffron and prawns using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Linguine with zucchine, creamy saffron and prawns

1. It’s 500 g of linguine.

2. Prepare 1 of small courgette.

3. It’s of Small chopped onion.

4. It’s 150 of of cooked prawns fresh or frozen.

5. You need 4 of large prawns shell on - optional.

6. You need of Saffron.

7. Prepare of Glug of white wine.

8. It’s 2 Tablespoons of single cream.

9. You need to taste of Salt.

10. It’s of Olive oil.

11. You need of Fresh parsley.

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.

Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels.

Linguine with zucchine, creamy saffron and prawns step by step

1. Bring pot of salted water to the boil and cook pasta according to instructions. Fry onions gently in olive oil. Wash and slice courgette. When onion is soft, add courgette, cook for 1-2 minutes on medium heat. Meanwhile, in a separate pan, cook your large prawns in a little oil. Set a side when cooked. Add other prawns to sauce cook for 2-3 minutes.

2. Add saffron and stir. Add white wine and let it evaporate. Turn heat down low and add cream. Turn off the heat.

3. Drain pasta al dente, mix well with the sauce. Serve with prawns on top and fresh parsley 😀.

Repeat until all the zucchini is cooked.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions.

Drain, reserving a ladleful of the pasta cooking water.

Drop in a generous pinch of saffron and cook for a minute.

Add the saffron, vermouth, stock and cream then bring to boil skimming off any scum that rises to the surface.