Saffron flavoured shrimp sits atop creamy tomato penne pasta.
ingredients
directions
Cook pasta in plenty of salted, boiling water. Cook al dente. Do not cook beyond 12 minutes.
Heat oil in a medium skillet. When it is very hot add the garlic, shallots and saffron.
Sauté for 2 minutes stirring continuously. Immediately add the shrimp, and toss rapidly for another 2 minutes.
Shrimp should be just pink and still opaque.
Remove pan from heat. Add vermouth or wine.
Remove shrimp from the pan and set them aside.
Lower heat and return the pan to heat.
Add the tomatoes and the fennel. Cover and simmer for about 8 minutes. Uncover and add the cream and cooked shrimp.
Bring mixture to the boil and remove from heat. Do not over cook.
Drain pasta but do not rinse.
Toss with the sauce.
Add the parsley and lemon juice.
Season and stir.