Spanish Shrimp & Saffron Pasta | Easy ONE-PAN 20 Minute Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. While the oil heats, finely chop the onion and roughly chop the garlic. Add them to the hot pan and stir constantly.
3. After 3 to 4 minutes, when the onion is translucent, add the canned diced tomatoes and saffron. Season with sea salt and black pepper, stir, then simmer without stirring.
4. After 2 to 3 minutes, when the tomato juices have slightly thickened, add the broth, raise the heat to high, and stir gently.
5. When it comes to a boil, add the penne. Stir every 2 minutes so the pasta does not stick.
6. Meanwhile, pat the shrimp dry on paper towels, then season one side with sea salt and black pepper.
7. After the pasta has cooked for 9 to 10 minutes and most of the broth is absorbed but plenty remains, add the shrimp in a single layer.
8. Cover, lower to medium-low, and simmer for 2 to 4 minutes, until the pasta is al dente and the shrimp is cooked through. Remove from the heat.
9. Stir in the parsley until evenly mixed. Serve straight from the pan or transfer to serving dishes.

Summarized from Spain on a Fork's video. Watch it for the details.

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