Tuesday, September 08, 2015

Saffron shrimp spaghetti - Spaghetti med saffransräkor

Spaghetti med saffransräkor

Why not fix an Italian theme for the dinner party? Some nice Italian cold cuts, olives e t c as an entrée, this spaghetti dish with the delicious sauce as a main course and something nice for dessert (I won’t say tiramisu, because that’s getting worn out)?

4 servings

Thin egg noodles or other
pasta of your choice, enough for 4
hungry people
water, salt
1 lb un-peeled shrimp
or 7 to 8 oz peeled
1 ¾ oz leek
2 tbsps butter or margarine
dash saffron
1 ¼ cups cream, 15% fat
1 ¼ cups water
1 ¼ fish bouillon cube
2½ tbsps Maizena
salt, pepper

black olives

Boil the pasta in lightly salted water according to package instructions. Peel the shrimps and wipe them dry if they’re wet or moist. Shred the leek. Melt the fat in a saucepan and sizzle the saffron for a minute or so. Blend in the cream, water and Maizena and boil for 5 minutes. Add shrimps and heat through but do not boil again. Flavour to taste with salt and pepper.

Put the pasta on a serving plate and pour on the sauce, or serve the sauce separately. Decorate with black olives and dill sprigs and serve the pasta.




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