One-pan pasta with shrimp and saffron
Spain on a Fork · ♥ 917 likes · 19K views · 7 min video
Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 1 whole onion
- 6 cloves garlic
Finely chop the onion and roughly chop the garlic, add them to the pan and mix continuously so everything sautés evenly.
- 410 g canned diced tomatoes
After three to four minutes, when the onion is translucent and the garlic fragrant, add the canned diced tomatoes.
- 0.17 g saffron threads
- sea salt
- black pepper
Pinch in the saffron threads, season with sea salt and black pepper, mix and simmer a couple of minutes.
- 3 cup fish broth
After two to three minutes, when the tomato juices have thickened slightly, add the fish broth, raise to high heat and mix gently.
- 225 g penne pasta
Once it boils, add the pasta and stir every two to three minutes so it does not stick.
- 450 g raw jumbo shrimp
- sea salt
- black pepper
Pat the shrimp dry and season one side with sea salt and black pepper.
Drying and seasoning the shrimp
After the pasta has cooked nine to ten minutes and much of the broth is absorbed, lay the shrimp on top in a single layer.
Cover and lower to low-medium heat, simmering two to four minutes until the pasta is al dente and the shrimp are cooked through.