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Name: Linguine with Shrimp and Saffron Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1/2 c Dry white wine Or dry; 2 ts Tumeric; 2 tb Vegetable oil; 1/4 c Shallots, minced; 1/2 lb Medium shrimp (about 14),; 3/4 c Heavy cream; 1/2 c Thawed frozen peas; 1 ts Garlic, minced; 1/8 ts Saffron trheads, crumbled; 1/3 lb Dried linguine; 1/2 c Chicken broth; 3 Carrots, cut into ribbon; 4 Scallions, green part only,

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INGREDIENTS

1/2 c Dry white wine Or dry
2 ts Tumeric
2 tb Vegetable oil
1/4 c Shallots, minced
1/2 lb Medium shrimp (about 14),
3/4 c Heavy cream
1/2 c Thawed frozen peas
1 ts Garlic, minced
1/8 ts Saffron trheads, crumbled
1/3 lb Dried linguine
1/2 c Chicken broth
3 Carrots, cut into ribbon
4 Scallions, green part only,

Servings

INSTRUCTIONS

In a small bowl let the saffron soak in the wine for 5 minutes. In a kettle of boiling salted water cook the linguine with the tumeric for 8 to 10 minutes, or until it is al dente. While the linguine is cooking, in a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the shrimp, stirring for one minute. Add the garlic and salt and pepper to taste, cook the mixture, stirring, until the shrimp just turn pink, and transfer the shrimp with tongs to a plate. Add the shallot and the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated. Add the broth, the cream, and the carrots and boil the mixture until the liquid is reduced by half. Add the peas, the scallion greens, the linguine, drained well, the shrimp and any juices that have accumulated on the plate, and salt and pepper to taste and simmer the mixture until it is just heated through. Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT) From: Bill Camarota

NOTES

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Linguine with Shrimp and Saffron Sauce

1/2 c Dry white wine Or dry
2 ts Tumeric
2 tb Vegetable oil
1/4 c Shallots, minced
1/2 lb Medium shrimp (about 14),
3/4 c Heavy cream
1/2 c Thawed frozen peas
1 ts Garlic, minced
1/8 ts Saffron trheads, crumbled
1/3 lb Dried linguine
1/2 c Chicken broth
3 Carrots, cut into ribbon
4 Scallions, green part only,

In a small bowl let the saffron soak in the wine for 5 minutes. In a kettle  of boiling salted water cook the linguine with the tumeric for 8 to 10  minutes, or until it is al dente. While the linguine is cooking, in a large  skillet heat the oil over moderate heat until it is hot but not smoking and  in it cook the shrimp, stirring for one minute. Add the garlic and salt and  pepper to taste, cook the mixture, stirring, until the shrimp just turn  pink, and transfer the shrimp with tongs to a plate. Add the shallot and  the saffron mixture to the skillet and boil the mixture until almost all  the liquid is evaporated. Add the broth, the cream, and the carrots and  boil the mixture until the liquid is reduced by half. Add the peas, the  scallion greens, the linguine, drained well, the shrimp and any juices that  have accumulated on the plate, and salt and pepper to taste and simmer the  mixture until it is just heated through.  Posted to MC-Recipe Digest V1 #259    Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT)    From: Bill Camarota <gfx4tv@acy.digex.net>

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Nutrition

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Serving Size: 1 Serving (336g)
Recipe Makes: 2 Servings

Calories: 488
Calories from Fat: 250 (51%)

Amt Per Serving		% DV

	Total Fat 27.8g	37 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 4g
Cholesterol 115.8mg		36 %
Sodium 305.8mg		11 %
Potassium 296.9mg		8 %
Total Carbohydrate 48.7g		14 %
	Dietary Fiber 2g	8 %
	Sugars, other 46.7g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 488

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