just pasta

one pot pasta & shrimps & saffron …

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Another one pot pasta approach: this time we don’t use any Mediterranean herbs, but seafood flavours & cream for an absolutely creamy finish.

Imagine you are coming home after a stressful day in the office or in your shop … This heavenly pasta dish will take you less than half an hour!

What do we need?

It’s merely:

  • thin spaghetti
  • ground saffron
  • a carrot
  • some spring onions
  • seafood stock
  • cream
  • …& shrimps!

For seafood stock rely on your trusted food store – shrimps come out of the freezer. (You should defrost them … it doesn’t take too much time!)

So: we now chop the vegetables & mix stock, cream & saffron.

We start w/ frying the chopped vegetables in some olive oil for about 4-5 min. Then we add the shrimps & the cream mix.

Add the spaghetti – make sure before starting that the pan is large enough for the spaghetti!

Bring the mess to a boil & let it simmer for some minutes until the spaghetti are soft – as soft as you like it. The liquid will be soaked up …

It’s time now to summarize all about one pot pasta:

  • Always use pasta suitable for easy & fast cooking (no chunky pasta!).
  • The pasta in a one pot pasta approach always needs some more minutes than in plain boiling water.
  • Water is fine in most cases, but sometimes a stock is recommended for stronger flavouring.
  • A strong flavoring is always essential for one pot pasta affairs.
  • All pasta is made for 2 people (maybe 3). Therefore a pan is right. If you want to produce more – much more – then rely on a solid pot.
  • It is meant to be a light & quick weekday dinner.
  • Do always w/o meat which generally needs a longer frying time. The same is valid for any „solid“ vegetables.
  • Rely on dried herbs because of the flavoring & cooking in liquid.
  • Rely on grated cheese or cream if you think you’ll need more creaminess.

Best of all: there is only a pan to be cleaned afterwards (besides the bowls/plates…)!


one pot pasta & shrimps & saffron…
Prep Time10 minutes
Cook Time15 minutes
Servings: 2
  • 150 g spaghetti
  • 3-4 spring onions
  • 1 big carrot (about 150 g)
  • 3 tbsp olive oil
  • 150 g shrimps
  • 1 packet ground saffron
  • 400 ml seafood stock
  • 100 ml cream
  • salt & pepper
how to:
  • If using frozen shrimps: defrost in water & pat dry.
  • Clean & trim the spring onions & the carrot; chop both up finely.
  • Mix seafood stock & cream & saffron.
  • Start frying the spring onions & the carrot in olive oil for about 4-5 min.
  • Add shrimps & stock & spaghetti.
  • Bring everything to a boil & let it simmer for about 10-12 min.
  • Salt & pepper to taste.
  • Serve.
Spaghetti: I used rather thin spaghetti w/ a cooking time of 6-8 min.
Carrot: It should be somewhat from 100 g to 150 g (net weight). If using less carrot add some more shrimps & vice versa.
Shrimps: It should be somewhat from 150 g to 200 g.
You may store the pasta in the fridge for up to a day; reheat in the microwave.