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1
Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta.
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2
In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices.
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3
Saute until mushrooms are limp, about 2 minutes.
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4
Remove from pan with a slotted spoon, and set aside in a bowl.
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5
Add diced tomato to the pan.
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6
Saute until heated through, about 1 minute.
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7
Remove with a slotted spoon, and place in a bowl.
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8
Add 1/2 tablespoon of the remaining oil to the pan.
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9
Add yellow peppers, and saute until limp, about 3 minutes.
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10
Remove to a bowl.
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11
Add garlic to the pan and saute lightly; do not brown.
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12
Remove to bowl of peppers.
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13
Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
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14
While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan.
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15
Increase heat to medium-high, and add shrimp.
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16
Saute until shrimp are pink but not fully cooked, about 2 minutes.
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17
Remove with a slotted spoon, and place in a bowl.
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18
Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp.
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19
Stir well with a wooden spoon, scraping the bottom of the pan.
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20
Add the cream and saffron, and bring to a simmer.
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21
Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes.
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22
Add the reserved vegetables and shrimp.
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23
Heat through, and add salt and pepper to taste.
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24
Add butter, if desired, and stir gently until it has melted.
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25
Add chives, reduce heat to very low, and cover pan.
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26
Drain pasta well, and transfer to a warm serving bowl.
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27
Add saffron cream sauce, and toss gently to mix well.
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28
Serve immediately.
