Olive Magazine
Shrimp and saffron butter orecchiette

Shrimp and saffron butter orecchiette

Published: October 12, 2020 at 11:58 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal589
fat32.9g
saturates19.9g
carbs52.8g
sugars3.2g
fibre2.4g
protein19.4g
salt4g
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Try this shrimp and saffron butter orecchiette recipe, then check out our shrimp and grits, Trinidadian curry shrimp, potted shrimps and more shrimp recipes.

Ingredients

  • 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

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.

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