Pasta With Saffron Shrimp Food

CREAMY SAFFRON PASTA RECIPE WITH SHRIMP & SPINACH

Steps:

• Finely mince 2 cloves of garlic, finely dice 1/2 of an onion, grab 2 cups of tightly packed bagged spinach and roughly chop, grab 12 jumbo shrimp that have been peeled and deveined, pat them dry with paper towels and season with sea salt and freshly cracked black pepper, measure out a generous cup of whole wheat penne pasta
• Fill a sauce pan a little over half way with water, season generously with sea salt, add a drizzle of extra virgin olive oil and heat with a high heat
• At the same time heat a frying pan with a medium heat and add 2 tablespoons of extra virgin olive oil, 2 minutes later add the shrimp into the frying pan and cook for 90 seconds per side, after a total cooking time of 3 minutes remove the shrimp from the pan set aside covered with foil paper to keep them warm, using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, 3 minutes later add a 1/2 teaspoon of saffron threads, season with sea salt and freshly cracked black pepper and mix together, then add a 1/4 cup of white wine and let it simmer
• At this point your water should be boiling in the sauce pan, add the whole wheat penne pasta and cook for 9 minutes to get the pasta perfectly al dente or follow the instructions on your pastas package
• After simmering the wine for 2 minutes add the spinach, place a lid on the pan and lower the fire to a low heat, 2 minutes later remove the lid, season the welted spinach with sea salt and freshly cracked black pepper, turn off the heat and mix together, after it slightly cools down add 1/2 cup of Greek yogurt at room temperature, season the yogurt with sea salt and freshly cracked black pepper, add the shrimp back into the pan and mix it together until well combined, once the pasta is cooked, drain it and add it to the pan with the cream sauce and mix it all together until well incorporated, serve immediately, enjoy!

PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON

Steps:

• Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
• Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
• Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.

SHRIMP WITH SAFFRON ORZO

Steps:

• On high heat, bring broth to a boil.
• Reduce to low and simmer and add saffron.
• Return to boil and add orzo. Cook until tender (about 10 minutes).
• Drain orzo and add 4 tablespoons oil, salt, pepper, juice of half a lemon and parsley. Mix and set aside.
• Toss shrimp with salt, pepper, and remaining lemon juice.
• Heat remaining oil in saucepan.
• Add shrimp and cook until thoroughly pink about 4 minutes total.
• Mix shrimp with orzo.