Pasta With Saffron Seafood Sauce Recipes

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PAPPARDELLE IN SAFFRON CREAM

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 2 servings (as an appetizer)

Number Of Ingredients 12



Pappardelle in Saffron Cream image

Steps:

  • Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
  • Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

Kosher salt
1 tablespoon unsalted butter
1/2 small shallot, minced
Pinch of saffron threads
2/3 cup heavy cream
Freshly ground pepper
1/4 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
4 ounces dried pappardelle pasta
2 tablespoons grated parmesan cheese, plus more for topping
2 tablespoons roughly chopped fresh chives
1/2 teaspoon grated lemon zest

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Tagliatelle with Saffron, Seafood, and Cream image

Steps:

  • Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
  • Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

A good pinch saffron
1 glass white wine
Olive oil
1 large garlic clove, finely chopped
1 pound dried tagliatelle
1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
1/2 pint double cream (heavy cream)
Salt and freshly ground black pepper
A bunch flat parsley, chopped

PASTA WITH SAFFRON SHRIMP AND SCALLOPS

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 12



Pasta with Saffron Shrimp and Scallops image

Steps:

  • The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

4 tablespoons butter
4 tablespoons finely minced shallots
1 large carrot, finely minced
1 stalk celery, finely minced
1 teaspoon saffron dissolved in 1/2 cup dry white wine
1/2 cup heavy cream
1 cup fish stock (or 1/4 cup clam juice mixed with 3/4 cup chicken broth)
8 ounces (net weight) peeled and deveined shrimp, cut into 1 inch pieces
8 ounces scallops, "foot removed" and sliced horizontally
1 pound tomatoes, seeded and finely diced
1 pound black fettucine
1 cup thawed frozen petite peas, warmed in microwave oven

BUTTER SAFFRON SAUCE

This elegant butter sauce with a touch of saffron is both a beautiful and flavorful sauce. It is delicious served with chicken medallions and rice, or mashed potatoes.

Provided by Divinity Turley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 7



Butter Saffron Sauce image

Steps:

  • Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
  • Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.

Nutrition Facts : Calories 516 calories, Carbohydrate 6.7 g, Cholesterol 152.7 mg, Fat 51.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 32.2 g, Sodium 65.9 mg, Sugar 1.3 g

2 shallots, finely chopped
¾ cup dry white wine
1 teaspoon white wine vinegar
¾ cup heavy cream
12 tablespoons unsalted butter, at room temperature
salt and ground black pepper to taste
¼ teaspoon saffron threads

SPECIAL SEAFOOD & SAFFRON PASTA

Mussels, scallops and king prawns make this shellfish supper for two a real treat - it works just as well with spaghetti or linguini

Provided by Cassie Best

Categories     Main course

Time 50m

Number Of Ingredients 13



Special seafood & saffron pasta image

Steps:

  • Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice, then set aside.
  • Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you'll need to use one with a lid) and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any which stay closed).
  • Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.

Nutrition Facts : Calories 758 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium

3 firm tomatoes
200g fusilli lunghi or another long, thin pasta shape
2 tbsp olive oil
3 garlic cloves , thinly sliced
100g king prawn , deveined
100g scallop , halved if very large
300g mussel , shells cleaned
150ml white wine
good pinch saffron , mixed with 3 tbsp hot water
zest 1 lemon , plus juice ½
4 tbsp single cream
small pack parsley , chopped
2 tbsp pine nuts , toased

SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE

Categories     Herb     Pasta     Tomato     Appetizer     Valentine's Day     Shrimp     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield 4 first-course or 2 main-course servings

Number Of Ingredients 15



Shrimp with Chunky Tomato-Saffron Sauce image

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
  • Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
  • Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.

1/4 cup olive oil
2 large shallots, chopped
1 pound uncooked large shrimp, peeled, deveined, tails left intact
1 tablespoon tomato paste
1/2 cup dry white wine
1/8 teaspoon dried crushed red pepper
2 generous pinches saffron threads
1 14 1/2-ounce can diced peeled tomatoes in juice
4 large garlic cloves, minced
1/2 teaspoon grated orange peel
1/2 cup whipping cream
Salt and pepper
8 ounces fettuccine
1 teaspoon minced fresh oregano
1/4 cup minced fresh parsley

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