Fettuccine with Shrimp in Thick Tomato-Saffron Sauce
Pasta and Pizza | World cuisine
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
3
Description
Fettuccine with Shrimp in Thick Tomato-Saffron Sauce
Ingredients
- Olive Oil - ¼ cup
- Shallot - 2 pieces
- Peeled Cooked Shrimp - 15.9 oz
- Passata Tomato Sauce - 1 tablespoon
- Dry White Wine - ½ cup
- Chili Flakes - a pinch
- Saffron - a pinch
- Garlic - 4 cloves
- Orange zest - ½ teaspoon
- Spiced Tomato Juice - 14.1 oz
- Heavy cream - ½ cup
- Salt - to taste
- Ground Black Pepper - to taste
- Fettuccine Pasta - 8.1 oz
- Fresh basil leaves - 1 teaspoon
- Chopped Sage Leaves - ¼ cup
Step by Step guide
Step 1
Heat the olive oil in a large skillet over medium heat. Add the finely chopped shallots and sauté for 2 minutes.
Step 2
Then add the shrimp and cook for about 3 minutes, until they change color. Use a slotted spoon to transfer the shrimp to a bowl.
Step 3
In the skillet, add the tomato paste and cook for 1 minute. Then add the wine, red pepper flakes, and saffron, and cook for another 2 minutes.
Step 4
Add the tomatoes, minced garlic, orange zest, and cook for 5 minutes, stirring constantly until the consistency resembles a thick sauce. Then pour in the cream and cook for another 3 minutes. Season with salt and pepper.
Step 5
Cook the fettuccine in boiling salted water until al dente. Drain. Season with salt and pepper.
Step 6
Add the shrimp and oregano to the sauce. Mix well and warm slightly. Sprinkle with parsley and serve over the pasta.
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