Did you know Saffron is an aphrodisiac? Yep–an expensive one at that, but worth the splurge for this deliciously romantic meal.
Saffron threads come from the crocus, a high-maintenance flower which blooms for one week of the year, mostly in Meditterrean countries. 150 flowers and substantial labor are needed to produce a single gram of saffron. Hence, why it’s so expensive. But a little goes a long way. Its flavor is difficult to describe but is profoundly delicious and will elevate your meal into something ethereal.
The pasta sauce brings out the saffron’s orangish gold color showcasing the shrimp. The tomatoes, peppers and fresh herbs add the finishing touch.
Happy Valentines Day!
- 1 lb. Pappardelle pasta
- 2 Tbls. olive oil
- 1 onion, diced
- 4 clove garlic, minced
- 1 red bell pepper, diced
- ½ tsp red pepper flakes
- 2 pinches saffron threads
- 1 lb. raw shrimp, peeled and deveined
- 6 roma tomatoes, peeled and diced
- 1 cup whipping cream
- ⅓ cup white wine
- ⅓ cup chicken stock
- ½ cup fresh basil, chopped
- 2 Tbls. fresh Italian parsley, chopped
- ⅓ cup Parmesan shavings
- Start a large pot of water on high heat for boiling the pasta. Cook pasta according to package.
- Meanwhile, heat a large saute pan on medium-high heat. Add olive oil, onion, and bell pepper. Cook until vegetables start to soften, 4-5 minutes. Next, add garlic and tomatoes. Cook an additional 3 minutes until mixture is incorporated.
- Turn heat up to high, add shrimp and saute for 3 minutes until shrimp is pink. Once shrimp is cooked, remove with tongs and set aside.
- Add saffron and red pepper flakes.
- Reduce heat to medium and add white wine. Cook wine down for 2-3 minutes. Add the cream and chicken stock and simmer on medium-low heat for 15 minutes.
- Serve hot and garnish with fresh herbs and shaved Parmesan cheese.