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linguine with zucchini shrimp and saffron 1x1 1200x1200

Linguine with Zucchini, Shrimp and Saffron

Silvana Nava
Linguine with zucchini, shrimp and saffron is one of the classic dishes of the Italian cuisine. The combination of zucchini and shrimp is a classic and very tasty one!
The taste of the sea and the taste of the vegetable garden are in perfect harmony in this dish. With the addition of saffron, you will be adding an extra touch of both color and flavor to your dish!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course pasta
Cuisine Italian
Servings 4 people
Calories 288 kcal

Equipment

  • Bowls of different sizes
  • Strainer
  • Nonstick pan
  • Wooden cutting board
  • Wooden Spoon:
  • Pot for cooking pasta
  • Slotted pasta spoon

Ingredients
  

  • 350 g Linguine ¾ pound
  • 300 g pears 10.5 oz
  • 300 g shrimps 10.5 oz
  • 2 sachets saffron
  • 1 shallot
  • 50 g oil 4 tablespoons of Extra Virgin Olive Oil
  • fine salt
  • ground black pepper

Instructions
 

  • Remove the heads and shells of the shrimps, but don't discard them. Remove the shrimp’s intestines, if any. Set aside.
  • Heat a tablespoon of oil and add the heads and shells of the shrimps. Cook for a few minutes then add 2 cups of cold water and simmer for about 10 minutes.
  • In a pan, sauté the chopped shallot with two tablespoons of extra virgin olive oil for a few minutes.
  • Add the chopped zucchini to the onion and mix.
  • When the zucchini is nicely browned and soft, which takes about 10 minutes, add the shrimp and a few tablespoons of shrimp broth. Stir well and cook for about 2 to 3 minutes. Season to taste with salt and pepper and turn off the heat.
  • Cook the linguine according to the cooking time on the package. Drain the linguine with a slotted spoon and add to the pan with the zucchini and shrimp.
  • In a small bowl, pour about 50 ml (3 ⅓ tablespoons) of the shrimp broth and dissolve the saffron in it. Stir well.
  • Turn the heat back up under the sauce and finish cooking by adding the broth with the saffron and 2-3 tablespoons of the pasta cooking water. Finally, add a drizzle of extra virgin olive oil to taste and serve.

Nutrition

Serving: 100gramsCalories: 288kcalCarbohydrates: 44gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 60mgSodium: 49mgPotassium: 279mgFiber: 3gSugar: 5gVitamin A: 11IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword zucchini pasta
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