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 a absolutely creamy finish.



Imagine you are coming home after a stressful day in the office to 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!)


We 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…




one pot pasta & shrimps & saffron…

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2-3

one pot pasta & shrimps & saffron…

We mix creamy spaghetti w/ the flavours of the sea & add some saffron for finishing. This is a delicious one pot pasta approach with delicate saffron flavour & lots of seafood - it’s creamy & the best treat after a day full of work & stress.


  • 150 g spaghetti
  • 3-4 spring onions
  • 1 big carrot (about 150 g brutto)
  • 3 tbsp olive oil
  • 150 g shrimps
  • 1 packet ground saffron
  • 400 ml seafood stock
  • 100 ml cream
  • salt & pepper

How to...

  1. If using frozen shrimps: defrost in water & pat dry.
  2. Clean & trim the spring onions & the carrot; chop both up finely.
  3. Mix seafood stock & cream & saffron.
  4. Start frying the spring onions & the carrot in olive oil for about 4-5 min.
  5. Add shrimps & stock & spaghetti.
  6. Bring everything to a boil & let it simmer for about 10-12 min.
  7. Salt & pepper to taste.
  8. 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.


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 necessary & 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 a more creaminess.

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



The businesswoman w/ too many office hours thinks

So we now did a Mediterranean fish pasta, a simple tomato pasta, a saffronised seafood pasta, a bacon-mushroom-pecorino pasta… always in the same pot…  always mouth-watering… always quick & dirty…

It’s perfect! (I think there are lots of more combination – when sticking to the rules!)



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