Creamy Italian Prawn Saffron Linguine
This rich, creamy and luxurious prawn saffron linguine pasta recipe is perfect for entertaining and special occasions. Pasta, saffron and seafood are a classic Italian combination which your guests will be so impressed with!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g linguine ((14oz) I used linguine from De Cecco)
- 1 kg Fresh unpeeled prawns ((about 2 lbs) or defrosted frozen unpeeled prawns)
- 2-3 spring onions (or shallots)
- 1/2 tsp saffron threads (or powder )
- 1 tsp pink peppercorns
- 30 g butter ((1oz) )
- 1 handful fresh parsley (chopped)
- 200 ml heavy cream ((6-7floz))
- 1 glass water
- salt (for pasta and to taste)
Instructions
- 1
Put the saffron threads into a glass with a couple of tablespoons of warm water. Leave to infuse and melt. Peel and slice the onions. Wash and chop the parsley.
- 2
Remove the heads and tails from most of the prawns ( you can leave one per person intact for appearance), peel the prawns keeping just the meat. Remove the black vein along the back of the peeled prawns.
- 3
Put the heads and shells in a saucepan with a glass of water and a teaspoon of salt, bring to a boil and leave to simmer for a quarter of an hour. Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.
- 4
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- 5
Fry the onions in a frying pan or skillet over a low heat with the butter and some pink pepper corns. Once the onions start to soften add the saffron broth. Let it boil over a high heat for a couple of minutes, then turn the heat down and add the whole prawns first and cook for a couple of minutes on both sides. Then add the peeled prawns and continue cooking for another 5 minutes.
- 6
Before adding the cream to the sauce remove the whole unpeeled prawns but keep them warm. Add the heavy cream and mix it into the sauce. Add salt to taste.
- 7
Cook the linguine al dente according to the instructions on the packet. When the pasta is cooked, save a little of the cooking water and drain. Add the pasta to the sauce. Mix everything together well . If it seems dry add a little pasta cooking water. Remove from the heat and serve immediately sprinkled with chopped parsley and with one whole prawn on each plate .