Shrimp and Saffron Creme Pasta – A Cooking Class

My close friend’s older sister is a certified Chef, and since she knows my love and passion for cooking, she offered to give me a quick class for a few recipes. She’s one of the sweetest people and, also, a newly-wed (who’s husband, like mine is definitely reaping the benefits of our love for cooking). The best part about this recipe is how fast it takes to cook – the only issue might be prepping fresh shrimps. Other than that, it’s a little mixing here, a little tasting there – bada bing, bada boom… and before you know it, done ! Since it was too difficult to peel my husband away from all the football madness lately, I brought him a dish back which he just loved.

1 box of Spaghetti Pasta

1 kg of shrimp – peeled and tail removed (I use 1 kg for two persons, it’s up to you)

3 tablespoons of butter

2 tablespoons of cooking oil

 ½ Red onion

3 cloves of garlic

1 teaspoon of turmeric

1 teaspoon of paprika

Parmesan, for dressing and thickness

 

Sauce:

4 cups of Heavy Cream

 ¼ Lemon Peel

2 large pinches of Saffron

 

First boil the heavy cream and add the lemon peel and saffron. Allow to simmer, while preparing and boiling the spaghetti. On the side, prepare the shrimp and leave for later in the recipe. In a separate pan, simmer the oil, butter and onion. Add the garlic after onions have sweat. Add the turmeric and paprika. Add the shrimp and allow to simmer until they turn pink, which takes about 3 minutes. Check on the sauce – by now it should be bubbling. Once the shrimp has been sauteed, add the sauce to the shrimp. Allow to cook for another 5 minutes or so, or until the level you like your shrimps cooked. Allow the sauce to sit and thicken until the pasta is ready. Drain pasta and add the sauce as well as parmesan (as much as desired, I went for the whole chunk). Toss together and serve !

 

My favorite thing about this recipe (aside from the taste) was how beautiful the color of the sauce is – as it cooks, it turns this golden orange stunning shade ! Next time I have a gathering, I’m definitely going to serve this on top of a bright blue dish for contrast – just gorgeous!

 

 

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Recipe, courtesy of Chef Hadla

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About sarahskitchenblog

A newly-wed looking to perfect the art of a full-time job, an array of social committments, and a daily home-made (and sometimes healthy) meal.
This entry was posted in Cooking School, Easy Peasy, Recipe and tagged , , . Bookmark the permalink.

6 Responses to Shrimp and Saffron Creme Pasta – A Cooking Class

  1. Ahmad Amin says:

    Saroona it looks good and yummy … needs to be tried soon. i really have to go grocery shopping for ingredients.

  2. Ghadeer says:

    شحلات شيف هديل و شحلات وصفاتها ،،، بجربها بس بالدجاج ،،، يعطيج العافيه خوش وصفه

  3. n says:

    YUM!!!!!

    make me some…..

    -n

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