Thursday, November 05, 2009

Fettuccine with Saffron Shrimp

This is a really fabulous meal that not only fast to prepare but delicious. By the time you are done boiling the pasta the sauce is done. Doesn’t that sound like a plan for a tasty and sophisticated meal?


½ box of fettuccine pasta
½ pound of shrimp – shelled and devein
2 shallots – sliced thinly
2 cloves garlic – finely chopped
1 cup white wine or chicken stock
1 cup of milk
1 tbsp flour
4 tbsp grated parmesan cheese
2 tbsp snipped fresh chives
A few threads of Saffron – soak in 1/4 cup of hot water
Salt and pepper to taste

1. Bring a pot of water to boil and cook the fettuccine pasta till al dente.
2. In a sauté pan, heat 3 tbsp of olive oil. Sauté shallots and garlic over medium heat until fragrant and lightly brown. Add in the shrimps. Stir until the shrimp changes to light pink color.
3. Sprinkle in the flour, stir and cook for a minute. Add in the white wine or chicken stock. Stir well and bring it up to a boil and sauce thicken. Add in the milk and saffron liquid.
4. Once the sauce is boiling, add in parmesan cheese, salt and pepper to taste.
5. Drain the pasta and toss into the sauce, stir well. Dish out, garnish with some chives and serve warm.


Angie's Recipes said...

I had some shrimp with pasta today too...and I can't agree with you more that that's a really fast yet delicious meal!

pigpigscorner said...

Saffron gives it such a nice colour! This looks so creamy and delicious!

Dori said...

I love the addition of saffron, delicious!

The Cooking Photographer said...

Oooooo ahhhhh yum! This looks fantastic.

Natalie said...

that looks refreshing and wonderful!

Sebastian said...

that looks good!!...I have to try that

Noob Cook said...

saffron! It adds sucha nice finish to this dish :)

Ju (The Little Teochew) said...

Personally, I would use chicken stock instead of wine, heh heh. But the idea of using saffron is brilliant. Not only does your pasta look exquisite, it must also taste fabulous, just by looking at the ingredients. A must-try for me, so thank you for sharing this :)

ICook4Fun said...

Angie, this is something that I will cook on lazy days :)

Pigpig, yes saffron gave this pasta dish a very unique flavor.

Meeso, me too :)

Cooking Photogrpahyer, thanks for stopping by and your comment.

Natalie, thank you.

Sebastian, thank you.

Noobcook, yes it give this dish a nice yellow color.

Little Teochew, since you children will be eating it is a good idea to use chicken stock. Yes the saffron gives a unique flavor to the pasta. Do try it out :)

Little Corner of Mine said...

Looks creamy! Now I have more ways to use up those saffron threads that I have.

Anonymous said...

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mycookinghut said...

Looks lovely, gertrude.. I love the warm colour!

Christelle said...

Absolutely superb!! :)

ICook4Fun said...

Ellie, thanks for the award.

Leemei, thank you.

Christelle, thank you.

darita (Oregon, Portland) said...

Can I replace the parmesan cheese with any other chesses, like mozarella? I cannot take the smell of parmesan but will like to try making this dish. Please advise.

ICook4Fun said...

Darita, you can replace it with lighter cheese like cheddar. I don;t think mozarella is a good choice because it is too stringy and tasteless.

Darita said...

Oh, thank you for the advise! I will try using cheddar cheese then. I love your blog! The dishes n kueh kuehs u made, makes me homesick!! I am from Singapore...Looking forward to seeing more of your updates!

Unknown said... also bad in making pasta..this looks impeccable..any idea abt the exact weight of the fettucine used..sorry for the inconvenience