I love seafood. Most any kind of seafood really, but shrimp are actually one of those super-easy things to make, and because they are mostly IQF on the boats (Individually Quick Frozen), they are fresh when they are frozen and great to keep on hand. This is a garlic and saffron recipe that comes together very quickly. There are two things to be careful of though — be careful not to overcook the shrimp (less than 10 minutes will do) and the sauce can split if you aren’t careful. Paying attention and doing everything expeditiously certainly helps.
Ingredients
Pasta of choice (I went for spaghetti, but also spoon-sized pasta would work)
salt and pepper
1/4 cup olive oil
3 sliced garlic cloves
1 1/2 pounds peeled shrimp
1 teaspoon smoked paprika
1 teaspoon ground cumin
pinch of saffron
1/3 cup heavy cream
3 tablespoons chopped fresh parsley
Directions
This recipe goes quickly, so start by putting on your pasta to boil according to the manufacture’s directions. It will most likely be ready when the shrimp are.
Put olive oil in a large skillet over medium-low heat. Add sliced garlic cloves, and cook until golden. Stir in peeled shrimp, smoked paprika and ground cumin and a pinch of saffron. Cook, turning the shrimp once or twice, until they are pink, 5 to 8 minutes. Add in the cream and let simmer for an additional 2-3 minutes. Drain the pasta, reserving 1/4 cup of pasta cooking water and return the pasta to the pot. Add the shrimp mixture and stir, adding a tablespoon of the reserved cooking water if the pasta is too tight. Finally, stir in the parsley and serve.
