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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: MEDIUM
1 LB. SCAMPI CLEANED, TAILS CUT LONGWAY IN THE MIDDLE
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4 SHALLOTS CHOPPED
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2 TBLSPOONS UNSALTED BUTTER
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5 TBLSPOONS EXTRA VERGIN OLIVE OIL
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CRUSHED RED PEPPER
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1/2 CUP DRY WHITE WINE
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3/4 CUP (200 ml) PANNA COOKING CREAM
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ABOUT 0,5 GR. SAFFRON POWDER
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1 TBLSPOON CHOPPED PARSELEY
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SALT TO TASTE
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INGREDIENTS FOR PASTA
1 POUND ANY SHORT PASTA
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SALT TO TASTE
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WATER
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RECIPE
IN A LARGE SAUCEPAN PUT OLIVE OIL AND BUTTER. PLACE ON MEDIUN HEAT AND MELT THE BUTTER.
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ADD THE CHOPPED SHALLOTS AND SOME SALT. COOK ON MEDIUM HEAT TILL THEY ARE GOLDEN.
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ADD THE SCAMPI AND COOK
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ADD THE WHITE WINE AND MAKE IT EVAPORATE
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ADD THE COOKING CREAM AND SAFFRON, STIRR
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ADD THE PARSLEY AND STIRR
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START TO COOK THE PASTA AL DENTE
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ADD THE PASTA TO THE FISH OVER MEDIUM TO LOW HEAT
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SERVE HOT WITHOUT PARMIGIANO, SEAFOOD USUALLY DOES NOT CALL FOR CHEESE