Best Saffron Shrimp And Zucchini Recipes

PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON

Steps:

• Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
• Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
• Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.

SAFFRON SHRIMP AND ZUCCHINI

Steps:

• Set a large pot of water to boil.
• Season it with some salt and an ounce of olive oil.
• Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two.
• Set a timer for 10 minutes.
• In a large skillet, heat 2 ounces of olive oil in the pan to get hot on medium-high heat.
• Saute the shrimp about 2-3 minutes, until just pink.
• Remove with a slotted spoon to save the oil.
• Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just turning soft.
• The fettucini is probably done around this time, remove and drain well, set aside.
• Add the broth, parsely, and the saffron.
• Reduce by a quarter.
• Return the shrimp to the pan, and simmer for about 2 minutes.
• Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parsely for garnish!