Saffron Linguine with Spicy Shrimp and Vegetables

Name: Saffron Linguine with Spicy Shrimp and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound linguine; 3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired; 1 1/2 teaspoons olive oil; 1/4 teaspoon dried hot red pepper flakes, or to taste; 1/4 cup dry white wine or vermouth; 1 medium onion, chopped fine (about 3/4 cup); 1 tablespoon minced garlic, or to taste; 1 1/2 tablespoons tomato paste; 1/2 cup chicken broth; 1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and chopped coarse; 1 medium yellow bell pepper, cut into thin strips; 1 tablespoon very hot water; 1/4 teaspoon crumbled saffron threads; a 14- to 16-ounce can whole tomatoes, drained and chopped, or 2 cups cherry tomatoes, quartered; 1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice; 1/2 pound fresh spinach, coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed); 1/3 cup finely chopped fresh parsley leaves

Servings: persons

1/2 pound linguine
3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired
1 1/2 teaspoons olive oil
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup dry white wine or vermouth
1 medium onion, chopped fine (about 3/4 cup)
1 tablespoon minced garlic, or to taste
1 1/2 tablespoons tomato paste
1/2 cup chicken broth
1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and chopped coarse
1 medium yellow bell pepper, cut into thin strips
1 tablespoon very hot water
1/4 teaspoon crumbled saffron threads
a 14- to 16-ounce can whole tomatoes, drained and chopped, or 2 cups cherry tomatoes, quartered
1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice
1/2 pound fresh spinach, coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed)
1/3 cup finely chopped fresh parsley leaves

1
Put a kettle of water on to boil for cooking linguine.
2
In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste.
3
Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and saute shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
4
To skillet add wine and boil until most is evaporated.
5
Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened.
6
In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper.
7
Simmer mixture, covered, until fennel is tender, about 10 minutes.
8
In a very small bowl or ramekin combine hot water and saffron.
9
While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente.
10
Drain linguine well in a colander and return to kettle.
11
Toss linguine with saffron mixture until evenly coated and keep warm.
12
To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes.
13
Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes.
14
To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound linguine, 3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired, 1 1/2 teaspoons olive oil, 1/4 teaspoon dried hot red pepper flakes, or to taste, and more.

Yes, Saffron Linguine with Spicy Shrimp and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!