A pinch of saffron crowns the flavors in this saucy pasta toss that’s ready in minutes.
Saffron tomato shrimp
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PREP TIME
15 min
Makes
4 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
- 24.7 g,
- Carbohydrates
- 9.8 g,
- Fat
- 5.1 g,
- Fibre
- 2.1 g,
- Sodium
- 355 mg.
