Saffron Scampi Pasta

Saffron Scampi Pasta

This is an incredibly delicious, creamy and luxurious saffron pasta packed with juicy ASC-certified scampi!

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Recipe for 4 portions:

Ingredients:

  • 300 g ASC-certified Vannamei shrimp
  • 2.5 dl heavy cream (40%)
  • 150 g cherry tomatoes
  • 0.5 g saffron threads
  • 1.5 dl dry white wine
  • 2 shallots
  • 2 large garlic cloves
  • 1 red chili
  • A handful of flat-leaf parsley
  • 500 g pasta of your choice
  • 25 g butter
  • 2 tbsp olive oil
  • Juice from ½ lemon
  • Grated parmesan (for serving and in the sauce)

Instructions:

  1. Grind the saffron threads in a mortar and place them in a little lukewarm water so the flavors develop properly. Set aside.
  2. Finely chop all the onion, chili, parsley and parsley stalks. Deseed the chili if you want a milder heat and finely chop it.
  3. Peel the shrimp.
  4. Sauté ½ of the chili, ⅓ of the garlic and the parsley stalks in olive oil and a generous knob of butter until soft. Add the shrimp and fry for about a minute. Season with salt and pepper. Add 2 tsp of the saffron water and fry for a few more minutes. Transfer everything to a bowl and set aside.
  5. In the same pan: sauté the rest of the garlic, chili and shallots in olive oil and butter over medium heat. Add the tomatoes and fry until softened. Pour in the wine and the rest of the saffron mixture and reduce by approximately half. Add the cream and let it simmer while the pasta cooks.
  6. Cook the pasta al dente in generously salted water.
  7. When there's about a minute left on the pasta: return the shrimp to the sauce along with parsley and parmesan. Season with salt, pepper and lemon juice. Add the pasta to the sauce and thin with a little pasta water if needed. Toss thoroughly.
  8. Serve with extra grated parmesan on top.

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