Shrimp Linguine with Saffron Sauce

Total Time Prep/Total Time: 25 min.
Yield 4 servings
Test Kitchen Approved
Saffron is the star of this silky shrimp linguine with saffron sauce, bringing brilliant color and its subtly luxurious aroma.

Ingredients

  • 8 ounces linguine
  • 1/2 teaspoon crushed saffron threads
  • 1/4 cup hot water
  • 3 tablespoons butter, divided
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 2 cups cherry tomatoes (about 10 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon Aleppo pepper, optional
  • 3 garlic cloves, minced
  • 1-1/2 cups heavy whipping cream
  • Fresh basil leaves, for garnish

Directions

  1. Cook pasta according to package directions for al dente; drain.
  2. Meanwhile, add saffron threads to hot water. Steep 15-20 minutes.
  3. In a large skillet, melt 2 tablespoons butter over medium heat. Add shrimp, cook until shrimp turn pink, 2-3 minutes. Remove from pan.
  4. Reduce heat to medium-low. Add remaining tablespoon of butter, cherry tomatoes, salt, Aleppo pepper (if using) and 1 tablespoon water. Cover and cook until the tomatoes burst and release their juices, about 10 minutes, stirring occasionally. Add garlic, cook 1 minute longer. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring frequently. Break up tomatoes with back of spoon.
  5. Add shrimp and steeped saffron water and threads. Cook and stir until heated through. Add linguine; toss to coat. Garnish with basil before serving.

Nutrition Facts

1 serving: 696 calories, 44g fat (27g saturated fat), 262mg cholesterol, 526mg sodium, 48g carbohydrate (7g sugars, 3g fiber), 29g protein.

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