Creamy Italian Prawn (Shrimp) Saffron Linguine Recipe

If you have never tried pasta with saffron and you love seafood pastas, this Italian prawn (shrimp) saffron linguine will have your taste buds singing! This is a fabulous authentic Italian recipe that’s creamy and luxurious! Perfect for special occasions or even an extra nice weeknight dinner!

Disclaimer: This Italian prawn (shrimp) saffron linguine pasta recipe was sponsored by Supermarket Italy, a leading Italian and European gourmet online grocery store in USA.  Although I was compensated for this post, all opinions about the products mentioned are my own.

Saffron in the Italian kitchen.

Many people may not realize it, but saffron has been grown in Italy since the 14^th century! Italians use it in a number of traditional and contemporary recipes. The most well-known of these is, most probably, risotto alla Milanese. This famous creamy golden risotto from Lombardy and dates back to the 16^th century! 

However, pasta recipes with saffron are numerous and popular, especially in the regions where saffron is cultivated. The most common combinations are pasta with saffron and veggies like this fettuccine with saffron and zucchini or with seafood like this Italian prawn (shrimp) saffron linguine,

What is saffron?

Saffron is a spice obtained from the stigma of the Crocus Sativus flower.  This spice has been much sought after for thousands of years! The Ancient Romans used it in their food and Cleopatra is said to have put it in her bath! However, Italians only started to grow it themselves in the 14th century.

Why is saffron so expensive?

Saffron is actually worth more than gold! This is because each flower only has 3 stigma and these have to be harvested by hand!  In addition, the harvest has to be done at a specific time of the day, normally early in the morning. You need 170,000 saffron crocus to get 1 kg of saffron!! (about 75,000 for 1lb).

Saffron in Italy.

Food historians say that the first crocus sativus were brought to Italy from Spain by a Dominican monk called Domenico Santucci in the 14^th century. He was from Navelli in Abruzzo and it was there that he first started to cultivate saffron.

Today the best saffron in Italy comes from the same area. Navelli saffron, also called L’Aquila saffron, is a very prized spice that locals claim is more potent and pungent and more vivid in colour than other saffron, such as the one from Spain. The saffron I used for this Italian prawn saffron linguine recipe I actually bought from a producer in Navelli!

You won’t break the bank using saffron!

Despite the fact that saffron is probably the most expensive spice, using it won’t break the bank! A little saffron goes a long way! A gram of saffron contains about 300 threads and most recipes only call for a few threads. One gram of Italian saffron costs between 15 and 30 euros but it lasts quite a long time!

The key to cooking with saffron is to keep it simple. In fact, this pasta with prawns and saffron is pretty simple. The main flavours are the seafood and the saffron which also creates the beautiful colour of the creamy sauce and adds such a unique flavor to the dish!

Ingredients in this creamy prawn saffron linguine.

Although this recipe looks and sounds luxurious, it actually has just a few ingredients.

Prawns (Shrimps):

It’s best to use unpeeled uncooked shrimp (prawns) for this pasta with prawns and saffron recipe. They can be fresh or frozen (defrosted of course!). The reason for using unpeeled prawns is that you need to make a quick stock from the heads and shells. This really helps to flavour the dish!

Here in Italy, we call large shrimp or jumbo shrimp 'gamberone' or prawns. You can use smaller shrimp but these are more difficult to peel uncooked.

The saffron:

You can use saffron threads or powder. Both need to be dissolved/soaked in a little water, which is then added to the prawn stock.

The pasta:

I used linguine in this recipe. Linguine is like flat spaghetti and is one of the most popular pastas for seafood pasta recipes. It's also the pasta of choice for my Sicilian husband's alle vongole (pasta with clams).

The linguine I bought for this pasta with prawns and saffron recipe was made by De Cecco, one of the most popular pasta brands in Italy.  However, you can also use other brands of linguine or flat pasta ribbons such as tagliolini or tagliatelle.

Other ingredients in this pasta with prawns and saffron.

Apart from the pasta, saffron and prawns (shrimp) this recipe has just a few ingredients. I used spring onions but I think shallots would work too. The other spices and seasoning are some pink peppercorns (schinus) and some fresh parsley. And, lastly, some heavy cream and 2 tablespoons of butter which give this Italian prawn saffron linguine a beautiful creamy texture!

Step by step instructions.

Preparation:

1) Put the saffron threads or powder in a small amount of warm water (2-3 tablespoons) and set aside for a few minutes. Wash and chop the parsley and clean and slice the spring onions.

2) Remove the heads and tails from most of the prawns ( you can leave one per person intact for appearance), peel the prawns keeping just the meat. Remove the black vein along the back of the peeled prawns. Put the heads and shells in a saucepan with a glass of water and a teaspoon of salt, bring to a boil and leave to simmer for a quarter of an hour.

3) Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.

4) Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Cook the sauce.

1) Fry the onions in a frying pan or large skillet over a low heat with the butter and some pink pepper corns. Once the onions start to soften add the saffron broth. Let it boil over a high heat for a couple of minutes, then turn the heat down and add the whole prawns first and cook for a couple of minutes on both sides.

2) Next, add the peeled prawns and continue cooking over a medium heat for another 5 minutes.

3) Before adding the cream to the sauce remove the whole unpeeled prawns but keep them warm. Add the heavy cream and mix it into the sauce. Add sea salt and freshly ground black pepper to taste.

4) Cook the linguine al dente according to the instructions on the packet. When the pasta is cooked, save a little of the cooking water and drain. Add the pasta to the sauce. 

5) Mix everything together well . If it seems dry add a little of the starchy pasta water. Remove from the heat and serve immediately sprinkled with chopped parsley and with one whole prawn on each plate .

Where to buy this linguine.

De Cecco pasta is quite widely available outside of Italy. Readers  in the US can also buy it from the sponsors of this post Supermarket Italy, a fabulous online Italian gourmet food store.

What to do with leftovers.

This recipe is definitely best enjoyed freshly made. However, you can keep leftovers in the fridge for a couple of days in an airtight container and reheat in the microwave. I don't recommend freezing leftovers. To make this recipe gluten free, use a gluten free pasta.

Let me know what you think.

Some people might think this is a bit of a pricey pasta recipe. I guess it is a bit! Saffron isn’t the cheapest spice and prawns can be expensive! However,  sometimes it’s worth splurging on something special! I‘m sure you’ll agree with me after you’ve tried this creamy Italian prawn (shrimp) saffron linguine!

If you do try this divine recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Other pasta and gnocchi with saffron recipes

1. Pasta with saffron and pancetta recipe from Abruzzo
2. Pasta with zucchini flowers, saffron and ham
3. Sardinian gnocchi - malloreddus with sausage, tomatoes and saffron.
4. Easy saffron, lemon and butter tagliolini
5. Potato gnocchi with creamy saffron sauce.
6. Sausage and saffron pasta alla Monzese

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