Published: Oct 15, 2026 by Jacqui

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 threads from Navelli, Abruzzo on white plate. — Saffron threads from Navelli, Abruzzo.

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!

Large shrimp, spring onions, fresh parsley, saffron threads, and pink pepper corns on white plate.

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.

Dried linguine from DeCecco on white plate.

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.

Sliced spring onion, chopped parsley and peeled prawns in separate white bowls.

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.

Prawn heads and shells in saucepan and peeled prawns in white bowl.

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

Saffron soaking water mixed with prawn broth in white bowl.

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.

Large unpeeled prawns (shrimp) in skillet with cooked spring onions and saffron prawn broth.

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

Peeled prawns added to skillet with unpeeled prawns, spring onion and saffron sauce.

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.

Heavy cream added to skillet with prawns and saffron sauce.

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.

Cooked linguine added to prawn saffron sauce in skillet.

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 .

Linguine mixed with peeled and unpeeled cooked prawns in saffron sauce in skillet.

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.

Creamy Italian prawn (shrimp) saffron linguine in white bowl with chopped parsley sprinkled on top.

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

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Creamy Italian Prawn (Shrimp) Saffron Linguine

Jacqui

This rich, creamy and luxurious prawn saffron linguine pasta recipe is perfect for entertaining and special occasions. Pasta, saffron and seafood are a classic Italian combination which your guests will be so impressed with!

5 from 37 votes

Print Recipe Save Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Central Italy, Italian, Mediterranean

Servings

Calories 746 kcal

Ingredients

14 ounces linguine I used linguine from De Cecco
2 pounds fresh unpeeled prawns or defrosted frozen unpeeled prawns
2-3 spring onions or shallots
½ teaspoon saffron threads or powder 0.1g
1 teaspoon pink peppercorns
1 ounce butter
1 handful fresh parsley chopped
6.5 floz heavy cream
3 tablespoons water to soak saffron
salt for pasta and to taste

Instructions

Preparation

Put the saffron threads into a glass with a couple of tablespoons of warm water. Leave to infuse and melt. Peel and slice the onions. Wash and chop the parsley.
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. Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.
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

Fry the onions in a frying pan or 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. Then add the peeled prawns and continue cooking for another 5 minutes.
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 salt to taste.

Finish the dish

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

Notes

I used linguine for this recipe but you could also use tagliolini or tagliatelle.

To make this recipe gluten free, use gluten free pasta.

Nutrition

Calories: 746kcalCarbohydrates: 78gProtein: 45gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 355mgSodium: 1350mgPotassium: 547mgFiber: 3gSugar: 4gVitamin A: 1436IUVitamin C: 3mgCalcium: 183mgIron: 2mg

Keyword authentic Italian pasta recipe, linguine, prawns, saffron, seafood, seafood pasta, shrimps

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Italian prawn saffron linguine pasta recipe

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