Linguine with Shrimp, Zucchini, and Saffron
A delightful and elegant dish, Linguine with Shrimp, Zucchini, and Saffron combines delicate seafood, fresh vegetables, and the unique aromatic touch of saffron. This recipe is perfect for a light yet flavorful meal that can be easily prepared for any occasion. The blend of saffron with zucchini and shrimp creates a perfect harmony of tastes, while the creamy finish with fresh cream brings everything together. Whether you’re cooking for a weeknight dinner or a special event, this dish is sure to impress!
Recipe Overview:
- Category: Pasta Dishes (Primi Piatti)
- Servings: 4
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Difficulty: Medium
Ingredients:
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Zucchini | 300g |
| Shrimp (peeled and deveined) | 300g |
| Saffron | 0.125g |
| Shallot (finely chopped) | 50g |
| Fresh cream | 100g |
| White wine | 50g |
| Extra virgin olive oil | 40g |
| Black pepper | 1 pinch |
| Salt | 1 pinch |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~430 kcal |
| Protein | ~28g |
| Carbohydrates | ~45g |
| Fat | ~15g |
| Fiber | ~2g |
| Sugar | ~3g |
| Sodium | ~400mg |
Instructions:
1. Prepare the Shrimp:
Start by preparing the shrimp. Rinse them under cold running water to clean off any residual grit or shell fragments. Remove the heads and peel the shrimp, carefully detaching the tails, legs, and remaining parts of the shell. With a sharp knife, make a small incision along the back of each shrimp and gently pull out the dark vein (the intestinal tract). Set the prepared shrimp aside.
2. Prepare the Vegetables:
Wash the zucchini thoroughly. Cut the zucchini into thin slices or small rounds, depending on your preference. The thinner the slices, the quicker they will cook, allowing for a delicate texture that blends well with the pasta.
3. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, ensuring it remains al dente. Once done, drain the pasta, saving about a cup of the pasta water for later use. Set the pasta aside.
4. Prepare the Sauce:
While the pasta is cooking, heat a large pan over medium-low heat. Add a couple of tablespoons of extra virgin olive oil and sauté the finely chopped shallot. Stir occasionally, allowing the shallot to soften and become translucent, which should take about 2–3 minutes.
Once the shallots are softened, add the sliced zucchini. Season with a pinch of salt and black pepper. Cook for another 4–5 minutes, allowing the zucchini to soften but still retain some bite, which will add texture to the final dish.
5. Add the Shrimp and Wine:
Now add the shrimp to the pan, stirring gently. Allow the shrimp to cook for about 2–3 minutes, just until they turn pink and opaque. Once the shrimp are cooked, pour in the white wine and let it simmer for a minute to allow the alcohol to evaporate.
6. Infuse the Saffron:
While the shrimp and zucchini are cooking, take a small bowl and add the saffron threads. Pour about 2–3 tablespoons of hot water (preferably from the pot used to cook the pasta) over the saffron and let it steep. This will release the full flavor and color of the saffron, which will then be added to the sauce.
7. Add the Saffron and Cream:
Once the saffron has infused the water, pour the saffron liquid into the pan with the shrimp and zucchini. Stir gently to combine the saffron with the other ingredients. Let the mixture cook for another 2–3 minutes. Then, add the fresh cream to the pan, stirring to create a silky, smooth sauce that coats the shrimp and vegetables evenly. Cook for another 1–2 minutes until the sauce thickens slightly.
8. Combine the Pasta and Sauce:
Add the cooked linguine to the pan with the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, you can add a little reserved pasta water to loosen it up and create a silky, smooth consistency. Continue to toss and stir until the pasta is well coated with the sauce and the ingredients are evenly distributed.
9. Serve:
Transfer the linguine with shrimp, zucchini, and saffron to serving plates. Garnish with a light sprinkle of freshly ground black pepper and an extra drizzle of olive oil, if desired. Serve immediately while the dish is still warm, enjoying the rich, aromatic flavors of saffron paired with the tender shrimp and fresh zucchini.
Cooking Tips:
-
Saffron: Saffron is a luxurious spice, and a little goes a long way. If you’re not used to cooking with saffron, start with a small amount and adjust to your taste.
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Pasta: For an extra touch of flavor, try using a different type of pasta, such as fettuccine or spaghetti. The key is to use a pasta that holds the sauce well.
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Shrimp: Be careful not to overcook the shrimp. Once they turn pink and opaque, they are done. Overcooking can lead to a rubbery texture.
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Wine: Use a dry white wine that you would enjoy drinking. Avoid overly sweet wines, as they can alter the delicate flavor profile of the dish.
Variations:
-
Vegetarian Version: If you prefer a vegetarian version of this dish, you can replace the shrimp with grilled or sautéed mushrooms. They will offer a savory, umami flavor that pairs well with the zucchini and saffron.
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Spicy Kick: For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes along with the black pepper in the sauce. The spice complements the creamy, aromatic saffron sauce beautifully.
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Herb Garnish: Fresh herbs such as basil or parsley can be added at the end for a fresh, green finish. This can also enhance the dish’s visual appeal.
Enjoy your Linguine with Shrimp, Zucchini, and Saffron, a dish that brings together fresh ingredients, rich flavors, and a touch of elegance, all within a few simple steps. Perfect for family dinners or impressing guests with minimal effort!
