Skye McAlpine’s Spaghettini with Shrimp, Zucchini and Saffron

September 20, 2018

Easy, delicious, and beautiful– this pasta dish is the perfect recipe for a comforting Sunday night dinner.  It comes from Skye McAlpine’s new cookbook A Table In Venice, which is a mouthwatering collection of recipes celebrating her great love of Venice, the city she calls home.

 

 

 

Tagliolini with Shrimp, Zucchini, and Saffron

serves 4

 

Ingredients

1/2 teaspoon saffron threads

salt

2 tablespoons olive oil

1 small onion, finely chopped

2 medium zucchini, roughly chopped

10 ounces/300 grams jumbo shrimp or prawns, peeled and deveined

3 tablespoons/50 ml dry white wine

1/3 cup/100 ml light cream

14 ounces/400 grams tagliolini (or any long, thin pasta!)

 

Method

Use a pestle and mortar to grind the saffron threads and a small pinch of salt into a fine powder.

Fill a large saucepan with water and salt it generously.  Set the pan on high heat and bring to a boil while you cook the shrimp, zucchini and saffron.

Drizzle the olive oil into a large frying pan set over medium-low heat.  Add the onion and a generous pinch of salt, and cook, stirring, until the onion becomes translucent, 5 to 10 minutes.  Add the zucchini and cook, stirring , until they begin to colour, 3 to 5 minutes.  Add the shrimp and wine and cook, stirring, until the wine has largely evaporated and the shrimp have started to turn pink, 2 to 3 minutes.  When all the wine has evaporated, add the saffron.  Stir well, pour in the cream, and remove the pan from the heat.  Season with a little slat to taste.

Add the tagliolini and cook al dente as per the instructions on the package.  Just before you drain the pasta, scoop 1/2 cup of the cooking water out of the pot and set to one side.  Drain the pasta in a colander, return it to the saucepan, and add the saffron sauce and – little by little – the reserved cooking water.  Toss well and eat immediately, while still warm.

 

 

 

One comment on “Skye McAlpine’s Spaghettini with Shrimp, Zucchini and Saffron

  1. Terry Sep 20, 2018

    Something about Italians, they really live their foods. Each bite, filled with delicate subtle flavors, that awaken the spirits in any dinner,, Yea something about Italian chefs, that just naturally have you coming back for more. Maybe Italian chefs are more romantic, and cook with more Love in the pan.

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