Spaghetti with Saffron Roasted Tomatoes and Shrimp
The addition of saffron to this otherwise simple dish makes it feel fancy and indulgent while only taking about 30 minutes to make.
Ingredients
For the saffron roasted tomatoes
- 1 Pint cherry or grape tomatoes halved
- 2 Cloves garlic minced
- 3 Tablespoons olive oil
- ½ Teaspoon kosher salt
- 1 Pinch saffron threads
For the pasta
- 1 Pound spaghetti or linguine
- 2 Tablespoons olive oil
- ¾ Pound large raw shrimp shelled and deveined
- ¼ Cup dry white wine
- 2 Tablespoons unsalted butter
- Salt and pepper to taste
- Saffron threads for garnish
- Fresh chives roughly chopped
- Fresh mint roughly chopped
Instructions
- Pre heat oven to 400 degrees. Combine all of the ingredients for the roasted tomatoes in a baking dish and toss to coat. Roast for 20 minutes, or until tomatoes are soft and have darkened in color.
- Bring a large pot of salted water to a boil. Cook the pasta to 1 minute less than package instructions for al dente. Drain the pasta, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil in a large pan over medium high heat. Add the shrimp and season with salt and pepper. Cook the shrimp until they are just opaque; about 2 minutes on each side. Transfer the shrimp to a bowl and set aside. Add the wine to the pan, scraping up any brown bits on the bottom, and cook for 2 minutes. Add the butter.
- Transfer the pasta to the sauce pan along with ½ cup of the pasta water. Add the shrimp back to the pan and toss to coat, adding more pasta water as needed to loosen the sauce.
- Divide the pasta between bowls. Spoon the roasted tomatoes and their oil over the pasta. Garnish with chives, mint and a few more saffron threads.
- Enjoy!
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