Instructions
🎙️ Cook with voice coach- 1. Prepare a large pot of salted water for the pasta, bringing it to a rolling boil. Note: Fresh pasta cooks rapidly, so time its addition to coincide with sauce completion.
- 2. In a small saucepan over low heat, melt 2 tablespoons of European-style butter. Add saffron threads and allow them to bloom for 3 minutes, infusing the butter with color and aroma.
- 3. In a large skillet over high heat with a touch of oil, sear the peeled shrimp for 1 minute per side until just cooked through and lightly colored. Remove shrimp from the skillet and reserve.
- 4. Add the remaining butter to the same skillet over medium-low heat. Add the garlic paste and sauté for 30 seconds until fragrant. Whisk in the bloomed saffron butter and the shrimp shell stock (or clam juice).
- 5. Add the fresh egg tagliatelle to the boiling water. Cook for 2-3 minutes until al dente. Using tongs, transfer the pasta directly from the water into the skillet, allowing a small amount of pasta water to accompany it.
- 6. Increase heat to low and vigorously toss the pasta with the sauce to emulsify, creating a glossy coating. Return the seared shrimp to the skillet. Garnish with finely snipped fresh chives and grated bottarga (if using). Serve immediately.
Nutrition per serving
Calories
620
You May Also Like
carrots, pork chops, rice
garlic butter shrimp skewers
smoked paprika chicken thighs
eggs, pasta, pea, shrimp
Air Fryer Mozzarella Sticks
Croissants
Comments