Shrimp and saffron butter orecchiette

Shrimp and saffron butter orecchiette

  • serves 2
  • Easy

A sophisticated Italian-style dinner, this saffron-spiked pasta dish pairs orecchiette with buttery brown shrimps, red chilli and garlic


Try this shrimp and saffron butter orecchiette recipe, then check out our shrimp and grits, Trinidadian curry shrimp, potted shrimps and more shrimp recipes.



  • saffron a good pinch of strands
  • salted butter 75g
  • red chill 1, finely chopped
  • garlic 1 clove, finely sliced
  • orecchiette 150g
  • brown shrimp 70g pack
  • flat-leaf parsley finely chopped to make 1 tbsp
  • lemon wedges to serve
  • warm crusty bread to serve


  • Step 1

    Put the saffron in a small bowl and add a splash of just-boiled water

  • Step 2

    Melt the butter in a pan then add the chilli and garlic, and cook gently for 2-3 minutes or until softened. Stir in the saffron and the soaking water. Take off the heat and leave to sit while you prepare the pasta.

  • Step 3

    Cook the pasta following pack instructions then drain well.

  • Step 4

    Gently reheat the butter, adding the shrimp to just warm through. Toss through the pasta then serve with a sprinkle of parsley, lemon wedges to squeeze over and warm crusty bread.

Check out out best orecchiette recipes

Orecchiette with broccoli and chilli sauce

Nutritional Information

  • Kcals 589
  • Fat 32.9g
  • Saturates 19.9g
  • Carbs 52.8g
  • Sugars 3.2g
  • Fibre 2.4g
  • Protein 19.4g
  • Salt 4g