| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats, Dairy |
|
Seafood, Pasta, Maindish |
2 |
Servings |
INGREDIENTS
| 1/8 |
ts |
Saffron trheads, crumbled |
| 1/2 |
c |
Dry white wine Or dry vermouth |
| 1/3 |
lb |
Dried linguine |
| 2 |
ts |
Tumeric |
| 2 |
tb |
Vegetable oil |
| 1/2 |
lb |
Medium shrimp (about 14), Shelled, deveined, rinsed, And patted dry |
| 1 |
ts |
Garlic, minced |
| 1/4 |
c |
Shallots, minced |
| 1/2 |
c |
Chicken broth |
| 3/4 |
c |
Heavy cream |
| 3 |
|
Carrots, cut into ribbon Like strands with a Vegetable peeler, Discarding the cores |
| 1/2 |
c |
Thawed frozen peas |
| 4 |
|
Scallions, green part only, Sliced very thin lengthwise |
INSTRUCTIONS
In a small bowl let the saffron soak in the wine for 5 minutes. In a kettle
of boiling salted water cook the linguine with the tumeric for 8 to 10
minutes, or until it is al dente. While the linguine is cooking, in a large
skillet heat the oil over moderate heat until it is hot but not smoking and
in it cook the shrimp, stirring for one minute. Add the garlic and salt and
pepper to taste, cook the mixture, stirring, until the shrimp just turn
pink, and transfer the shrimp with tongs to a plate. Add the shallot and
the saffron mixture to the skillet and boil the mixture until almost all
the liquid is evaporated. Add the broth, the cream, and the carrots and
boil the mixture until the liquid is reduced by half. Add the peas, the
scallion greens, the linguine, drained well, the shrimp and any juices that
have accumulated on the plate, and salt and pepper to taste and simmer the
mixture until it is just heated through.
Posted to MC-Recipe Digest V1 #259
Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT)
From: Bill Camarota <gfx4tv@acy.digex.net>
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