Shrimp Medley With Saffron Sauce Recipes

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Steps:

• While cooking pasta to al dente, In a 2 cup glass measuring cup combine wine and saffron; let stand 15 minutes.
• In a large skillet, over medium heat, cook and stir shrimp in oil until shrimp are pink. Remove from skillet.
• In same skillet add wine mixture and shallots. Brink to a boil; continue boiling rapidly until most of the liquid is absorbed. (about 4 minutes)
• Stir in cream and bouillon. Bring to a boil and boil 5 minutes or until thickened. Stirring constantly. Stir in pasta, asparagus and shrimp; heat through. Top with chives.

Steps:

• Cook noodles according to package directions. Drain. Keep warm, set aside.
• While noodles are cooking, pour mushroom and orange liquids into a measuring cup add water to equal 1 cup. Blend in cornstarch and set aside.
• In a large skillet, melt butter and saute mushrooms, shrimp, pea pods, green onions, and garlic powder until shrimp turn pink.
• Add reserved liquid, stirring until slightly thickened.
• Toss shrimp mixture with hot cooked noodles, gently blend in orange segments and soy sauce to taste.

Steps:

• Bring salted water to a boil, add the noodles, stir and cook according to package instructions. The pasta should be al dente. Drain and reserve 1/4 cup of cooking liquid.
• Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok. Add the onions, zucchini, red peppers, salt and pepper. Cook, stirring, over high heat until wilted, about 3 minutes.
• Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron. Cook and stir about 3 minutes longer over high heat.
• Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid. Toss and stir well. Bring to a simmer and cook for 2 minutes. Serve immediately.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
• Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.