Sep 22 2010

Gone Shrimping

Published by at 11:28 am under Dinner

The best thing about being in between my old job and new school is all the free time I have left to cook! I spent hours in my kitchen yesterday working on delicious blog material, and then my assistant came by for a quiet dinner for two.

Between traveling and entertaining, we haven’t had one of those in a while. His mother surprised me this past week with a bit of saffron she bought on a recent trip to Pamplona, Spain, so this was the perfect opportunity to use it.

I usually consult a few relevant recipes before I start cooking a meal, but I dove into this one without any outside assistance, and amazingly, it turned out just as I’d imagined (trust me, that rarely happens). Since the countdown to my first day of culinary school has begun, this was a much-needed confidence boost.

And fortunately, there’s much more saffron left to go around. As soon as my roommate comes back to town and I have more dinner guests to feed, I think a paella night may be in the cards.

Saffron Shrimp Linguine

Ingredients (Serves 4):

12 oz. dried linguine

2 tbsp. butter

3 cloves garlic, minced

1 shallot, chopped finely

1 and 1/2 cups dry white wine

1 cup heavy cream

1 tsp. crushed saffron threads

2 tbsp. tomato paste

2 tsp. salt

1 lb. shrimp, peeled and deveined

2/3 cup green onions, chopped (about 6)

Salt and pepper

Bring a large pot of salted water to boil, and add linguine. Boil for about 7 to 10 minutes, or until pasta is done. Drain and set aside.

Melt butter in a large saucepan, and add garlic. Sauté for one minute until the garlic becomes fragrant. Add shallot and sauté for another 2 to 3 minutes. Pour in wine and cream, and bring mixture to a boil. Reduce to a simmer. Add saffron, tomato paste, and salt, and stir well to combine. Let the mixture simmer for about 15 minutes, or until it reduces and thickens considerably.

Add shrimp to saucepan and sauté in cream sauce for 3 to 5 minutes, or until shrimp are done. Add cooked linguine and green onions to pan, and toss to distribute the sauce.  Season with salt and pepper and serve.

7 responses so far

7 Responses to “Gone Shrimping”

  1. Whitney-Lehron 22 Sep 2010 at 1:31 pm

    Can we just plan on you cooking some of your amazing dishes in MN?? Seriously, my mouth was watering reading that recipe. I’m hungry.

  2. Livon 22 Sep 2010 at 3:51 pm

    Absolutely! I’m at your service…

  3. JTon 22 Sep 2010 at 4:27 pm

    This was one of my favorite Liv Bites. It’s a must try…

  4. Jeannaon 22 Sep 2010 at 7:07 pm

    Cousin, I voted for you and encouraged my FB friends to do the same. I read your blog from beginning to end. How impressive! I look forward to using your recipes…however, I now live with three men who agree with your “assistant” — meal must include meat. Good luck, Olivia!

  5. Livon 22 Sep 2010 at 7:13 pm

    Thanks so much, Jeanna! I appreciate the support, and I hope everything’s great with you and the boys! xo

  6. billon 22 Sep 2010 at 9:46 pm

    Liv, shrimp and pasta look A B C delicious! Wish I had some right now, just got in from Laurel and I’m hungry.
    When will we know if you have been chosen the next greatest foodie in the world?
    Love ya, Bill

  7. Livon 23 Sep 2010 at 10:00 am

    Thanks, Bill! Today is the last day to vote, so let’s cross our fingers I make it to the next round…