Angel Hair and Shrimp with Creamy Saffron Sauce
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 44.65 g |
| Energy | 373.02 kcal |
| Fat | 9.73 g |
| Protein | 25.96 g |
| Fiber | 2.1 g |
| Sodium | 237.7 g |
| Sugar | 1.54 g |
Instructions
Total
5'Preparation
20'Cooking
0'Waiting
Step by step
In a large sauce pan, melt butter over medium heat, add olive oil and sauté shrimp until they turn slightly pink. Remove from pan and set aside.
Using the same pan, add garlic, water, MAGGI® Saffron Stock, cooking cream, white pepper and simmer for 3 mins taking care not to over boil the cream.
Add Emmental cheese, Parmesan cheese mixture to the sauce and simmer on low heat until cheese is melted and sauce is a light orange color.
Place the cooked shrimp into the sauce and remove from the heat.
In the meantime, cook pasta in boiling water until Al dente. Drain pasta, discard water and add the cooked pasta to the sauce.
Gently toss until pasta is evenly coated with the sauce, transfer to a serving dish and serve immediately.
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Angel Hair and Shrimp with Creamy Saffron Sauce
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