Shrimp Linguine with Saffron Cream Sauce
Shrimp and asparagus in a creamy saffron-infused sauce. This easy dinner comes together in just 30 minutes.
Ingredients
- ½ lb linguine
- 4 oz asparagus
- 1-2 tablespoons olive oil
- 1 lb shrimp peeled and deveined
- 1-2 cloves of garlic minced
- ½ cup white wine
- ¼ cup chicken stock warmed
- pinch of saffron threads crushed
- ½ cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Boil water for pasta and cook according to package directions. Add asparagus during the last 3-5 minutes or so of cooking. Drain and set aside.
- While water is boiling for pasta, heat oil in a sauté pan over medium heat. Add shrimp and garlic. Season with salt and pepper and sauté until shrimp turn pink and are cooked through. Set aside.
- Add the saffron to the warmed chicken stock allowing the flavor and color to bloom. Meanwhile, in a small saucepan over medium heat, simmer the wine and reduce by half. Add the cream and chicken stock, season with salt and pepper to taste and bring to a simmer. Whisk in butter.
- Toss pasta, asparagus and shrimp with sauce and serve.
Nutrition
Calories: 507kcalCarbohydrates: 45gProtein: 32gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 232mgSodium: 216mgPotassium: 543mgFiber: 2gSugar: 3gVitamin A: 827IUVitamin C: 2mgCalcium: 116mgIron: 2mg
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