Shrimp and saffron butter orecchiette
- Janine Ratcliffe
Published: October 12, 2020 at 11:58 AM
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Serves 2
Easy
Total time: 20 mins
A star rating of 5 out of 5.1 ratingRate
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A sophisticated Italian-style dinner, this saffron-spiked pasta dish pairs orecchiette with buttery brown shrimps, red chilli and garlic
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Try this shrimp and saffron butter orecchiette recipe, then check out our shrimp and grits, Trinidadian curry shrimp, potted shrimps, healthy salmon pasta and more shrimp recipes.
Saffron is a key ingredient in this dish. Read our guide on what is saffron and where to buy it for advice on purchasing this fragrant spice.
Ingredients
Nutrition
-
saffron
a good pinch of strands
-
75g salted butter
-
1 red chill
finely chopped
-
1 clove garlic
finely sliced
-
150g orecchiette
-
70g pack brown shrimp
-
finely chopped to make 1 tbsp flat-leaf parsley
-
lemon wedges
to serve
-
warm crusty bread
to serve
Nutrition: per serving
- kcal589
- fat32.9g
- saturates19.9g
- carbs52.8g
- sugars3.2g
- fibre2.4g
- protein19.4g
- salt4g
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Method
-
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
Authors
Janine RatcliffeFood director
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