one pot pasta & shrimps & saffron…
Servings: 2
ingredients:
- 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.
Notes
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.