Saffron pasta with prawns
Tagliatelle in a golden, creamy sauce of saffron, white wine and crème fraîche, with red pepper, leek and prawns that are only warmed through. An everyday treat in under half an hour. Many add strips of chicken too, or swap the pepper for fennel.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 39 krper portion
- 660kcal per portion
Ingredients for 4 portions
- 400 gPasta, ideally tagliatelle
- 1Bell pepper, red
- ½Leek
- 2 clovesGarlic
- 1 tbspButter
- 1 gSaffron
- 1 tbspTomato paste
- 1 dlWhite wine
- 2 dlCrème fraîche
- 1 mlChili flakes, or cayenne pepper
- to tasteSalt
- to tasteBlack pepper
- 300 gPrawns, peeled, thawed
Method
- Bring a large pan of well-salted water to the boil for the pasta.
- Deseed the pepper and cut it into strips. Trim and rinse the leek and slice it thinly. Peel and finely chop the garlic.
- Cook the pasta as the packet says, about 10 minutes.
- Fry the pepper and leek in the butter in a large frying pan for 3–4 minutes, until softened. Add the garlic and saffron and fry for another minute.
- Stir in the tomato purée, pour in the wine and let it boil until almost gone. Stir in the crème fraîche and simmer the sauce for 2 minutes. Season with the chilli flakes, salt and pepper.
- Drain the pasta, keeping a cupful of the cooking water. Add the prawns to the sauce and let them heat through without boiling, or they turn tough. Loosen the sauce with a little pasta water if it is too thick.
- Toss the pasta with the sauce and serve straight away.
The cost is estimated from Swedish grocery prices.
