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Saffron tomato shrimp

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
*PLUS Cooking time: 15 minutes

Ingredients

  • 4 round tomatoes, or 8 plum tomatoes

  • 1 tbsp butter, or olive oil

  • 1/4 cup finely chopped shallots, or 1 tbsp minced garlic

  • 1/2 cup white wine

  • 1/2 tsp granulated sugar

  • 1/4 tsp salt

  • generous pinch saffron threads, about 1/8 tsp

  • pinch cayenne pepper

  • 500 g medium shelled shrimp, or bay scallops

  • 3 green onions, finely sliced

Instructions

  • Coarsely chop tomatoes. You should have about 4 cups (1 L). Melt butter in a large wide frying pan set over medium-high heat. Add shallots. Cook, stirring often until softened, about 1 minute. Add tomatoes, wine, sugar and seasonings.

  • Bring to a boil, then adjust heat so mixture gently boils. Cook, uncovered and stirring often, until mixture is reduced in volume and thickened, about 7 minutes. Stir in shrimp. Cook until pink and hot, about 3 minutes for precooked and 5 minutes for raw shrimp. Stir in green onions. Toss with pasta or spoon over rice.

Nutrition (per serving)

Calories 192, Protein 24.7g, Carbohydrates 9.8g, Fat 5.1g, Fibre 2.1g, Sodium 355mg.

A pinch of saffron crowns the flavors in this saucy pasta toss that's ready in minutes.

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