Linguine with shrimp and saffron sauce

2 Servings

Ingredients

Quantity Ingredient
⅛ teaspoon Saffron trheads, crumbled
½ cup Dry white wine Or dry vermouth
⅓ pounds Dried linguine
2 teaspoons Tumeric
2 tablespoons Vegetable oil
½ pounds Medium shrimp (about 14), Shelled, deveined, rinsed, And patted dry
1 teaspoon Garlic, minced
¼ cup Shallots, minced
½ cup Chicken broth
¾ cup Heavy cream
3 Carrots, cut into ribbon Like strands with a Vegetable peeler, Discarding the cores
½ cup Thawed frozen peas
4 Scallions, green part only, Sliced very thin lengthwise

Directions

In a small bowl let the saffron soak in the wine for 5 minutes. In a kettle of boiling salted water cook the linguine with the tumeric for 8 to 10 minutes, or until it is al dente. While the linguine is cooking, in a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the shrimp, stirring for one minute. Add the garlic and salt and pepper to taste, cook the mixture, stirring, until the shrimp just turn pink, and transfer the shrimp with tongs to a plate. Add the shallot and the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated. Add the broth, the cream, and the carrots and boil the mixture until the liquid is reduced by half. Add the peas, the scallion greens, the linguine, drained well, the shrimp and any juices that have accumulated on the plate, and salt and pepper to taste and simmer the mixture until it is just heated through.

Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT) From: Bill Camarota <gfx4tv@...>

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