Saffron Shrimp and Zucchini
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“From coastal Italy (it didn't say where). Prep time is for shrimp that is already cleaned. Personally I like my pasta a little more cooked than given here but this is personal choice.”
Saffron Shrimp and Zucchini
0 recipe photos
READY IN:25mins |
SERVES:4-6 |
UNITS:US |
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Ingredients Nutrition
- 1 medium zucchini, cut into 1/4-1/2-inch slices
- 3⁄4 lb shrimp, peeled and de-veined
- 1⁄2 teaspoon garlic, minced
- 3 ounces olive oil
- 1⁄4 teaspoon saffron
- 3⁄4 cup chicken broth
- 1⁄4 cup chopped fresh parsley
- 1 lb uncooked fettuccine
Directions
- Set a large pot of water to boil.
- Season it with some salt and an ounce of olive oil.
- Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two.
- Set a timer for 10 minutes.
- In a large skillet, heat 2 ounces of olive oil in the pan to get hot on medium-high heat.
- Saute the shrimp about 2-3 minutes, until just pink.
- Remove with a slotted spoon to save the oil.
- Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just turning soft.
- The fettucini is probably done around this time, remove and drain well, set aside.
- Add the broth, parsely, and the saffron.
- Reduce by a quarter.
- Return the shrimp to the pan, and simmer for about 2 minutes.
- Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parsely for garnish!
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Saffron Shrimp and Zucchini