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–+ servings

Seafood & Saffron Pasta

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Prep Time 30 minutes
Cook Time 15 minutes
Cuisine American, Mediterranean, Spanish
Servings 4

Ingredients
  

  • 1/4 Teaspoon Saffron Threads, crumbled
  • 1/4 Cup Hot Water
  • 8 Ounces Spaghetti noodles
  • 1 Tbsp Olive Oil
  • 3 Garlic Cloves sliced or chopped
  • 1 Shallot finely chopped
  • 1 Cup Vermouth
  • 8 Asparagus Spears each spear sliced into 3-4 pieces and on a bias
  • 16 Large Shrimp shelled & deveined, or frozen
  • 8 Large Sea Scallops or frozen
  • 12 Cherry Tomatoes halved lengthwise, for garnish
  • Additional Garnish: Fresh Parsley, Microgreens, Black or Red Raddish, Edible Flowers, and Lemon Zest any one, combo, or your favorite

Instructions
 

  • Preheat Oven to 120°-170° and pre-heat your serving bowls. This will ensure the pasta and seafood remains hot after serving and while dining.
  • Place the Saffron in a small bowl and pour over the hot Water. Let steep for 10 minutes.
  • For the Pasta: Bring a large pan or stockpot of water to a boil, along with 2 generous pinches of salt.
    Cook the spaghetti (or pasta) according to the package directions, removing it 2 minutes before the end of the cooking time. (It will finish cooking in the sauce)
    While the Pasta is cooking, prepare the following sauce.
  • In a large skillet heat Olive Oil over medium heat and add the Garlic and Shallot. Lower heat and cook, being careful so they do not burn.
  • Add the Vermouth and Saffron-water mixture, and a pinch of salt and pepper. Raise the heat to a simmer and let the liquid reduce by half.
  • Add the Asparagus slices, Shrimp, and Scallops. Shake the pan back and forth to get everything coated. *Shaking helps to make a creamier sauce.
  • Allow the mixture to cook for about 2 minutes and flip over the seafood to cook evenly.
  • Using a pasta spoon or spider, add the pasta directly from the water to the sauce.
    Continue to periodically shake the pan back and forth for another 3 minutes, or until the seafood is cooked through.
  • Using tongs, lift the pasta and give it a little “twist” while placing it on the plate, to give it some height. Place the seafood and vegetables on and around the pasta.
  • Garnish with any of the following, or your favorite combination: the halved cherry tomatoes, micro greens, sliced radish, lemon zest, and fresh parsley.

Notes

Cauliflower & Pea Saffron Pasta:
Substitute blanched Cauliflower and Peas in Step 7, where you would add the Asparagus.
  • 4 Ounces Baby Cauliflower or Regular Cauliflower cut into approx. 3”florets
  • 1 Cup Frozen or Fresh Peas - If using frozen, thaw by setting in warm water for 3-5 minutes, and strain.
  1. Blanch the Cauliflower: Bring a pot of water to a boil. Prepare an ice bath by placing 2-3 cups of ice in a bowl and covering it with water. Trim the Cauliflower
  2. When the water is boiling, place in the Cauliflower and cook until fork-tender, about 2-3 minutes. Remove with a spider or slotted spoon, and immediately place into the ice bath.
  3. Once cooled, remove the Cauliflower from the ice bath and drain in a strainer, set aside.
  4. Add both the Cauliflower and thawed Peas in Step 7, (where you would be adding the Asparagus in the above recipe.)
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ADDITIONAL VARIATIONS:
1. If you prefer another type of pasta, feel free to use it.
2. You can use other vegetables of your choice. Using leftover vegetables, or grilled vegetables would be a convenient timesaver.
3. If your preferred vegetables take longer than 2 minutes to cook, they should be blanched like the cauliflower.  Some other vegetables we like using are:
  • Zucchini and/or Yellow Squash -if sliced thin, no need to blanch. 
  • Snap Peas - slice in half on a diagonal - no need to blanch
 
Keyword pasta, saffron
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