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Saffron Linguine with Spicy Shrimp and Vegetables Recipe

Saffron Linguine with Spicy Shrimp and Vegetables Recipe

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Saffron Linguine with Spicy Shrimp and Vegetables

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Ingredients

Count

Nutrition

2408

Calories

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Ingredients:

Serving

1/2 lb linguine
3/4 lb medium shrimp (about 24), shelled , leaving tails intact, and deveined if desired
1 1/2 tsp olive oil
1/4 tsp 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 tbsp minced garlic , or to taste
1 1/2 tbsp tomato paste
1/2 cup chicken broth
1 medium fennel bulb (sometimes called anise, about 1 lb), trimmed and chopped coarse
1 medium yellow bell pepper , cut into thin strips
1 tbsp very hot water
1/4 tsp crumbled saffron threads
a
1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice
1/2 lb fresh spinach , coarse stems discarded, washed well
1/3 cup finely chopped fresh parsley leaves

Directions:

Put a kettle of water on to boil for cooking linguine.
In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste. Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and sauté shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
To skillet add wine and boil until most is evaporated. 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. In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper. Simmer mixture, covered, until fennel is tender, about 10 minutes.
In a very small bowl or ramekin combine hot water and saffron.
While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente. Drain linguine well in a colander and return to kettle. Toss linguine with saffron mixture until evenly coated and keep warm.
To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes. Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes. To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.
Each serving: 387 calories, 4.9 gram fat Nutritional analysis provided by Gourmet

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2407.71 Kcal (10081 kJ)
Calories from fat	727.19 Kcal
		% Daily Value*
Total Fat	80.8g	124%
Cholesterol	233.62mg	78%
Sodium	5357.11mg	223%
Potassium	5196.46mg	111%
Total Carbs	343.41g	114%
Sugars	29.08g	116%
Dietary Fiber	48.45g	194%
Protein	79.81g	160%
Vitamin C	614.7mg	1024%
Vitamin A	3mg	99%
Iron	79.4mg	441%
Calcium	730.8mg	73%

Amount Per 100 g
Calories	101.03 Kcal (423 kJ)
Calories from fat	30.51 Kcal
		% Daily Value*
Total Fat	3.39g	124%
Cholesterol	9.8mg	78%
Sodium	224.8mg	223%
Potassium	218.06mg	111%
Total Carbs	14.41g	114%
Sugars	1.22g	116%
Dietary Fiber	2.03g	194%
Protein	3.35g	160%
Vitamin C	25.8mg	1024%
Vitamin A	0.1mg	99%
Iron	3.3mg	441%
Calcium	30.7mg	73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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