Linguine with shrimps, zucchini and saffron

By GialloZafferano · 35 min

Ingredients

Instructions

1. Clean the red shrimp: detach the heads, remove the shells and extract the intestines, then set aside in a bowl.
2. Make the bisque: heat a drizzle of oil in a large saucepan until very hot, add the shells and toast well until browned. Deglaze with 2 cups of cold water and cook for 10 minutes.
3. Strain the bisque into a bowl or jug and set aside.
4. Slice the zucchini into half-moons about 0.2 inches (5 mm) thick. Chop the shallot and cut the shrimp into 0.2-inch (5 mm) pieces.
5. In a non-stick pan, heat a drizzle of oil, add the shrimp and sauté for a few minutes, then remove and set aside.
6. In the same pan, sauté the shallot, then add the zucchini and cook until well browned.
7. Add the shrimp back, turn off the heat and season with salt and pepper.
8. Pour a tablespoon of bisque into a small bowl and dissolve the saffron in it.
9. Cook the linguine in boiling salted water, undercooking it by 2 to 3 minutes. Drain it into the pan with the sauce, then finish cooking by adding the saffron mixture and the bisque little by little as the pasta dries out.
10. Finish with a drizzle of oil, pepper and marjoram leaves. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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