Ingredients for Saffron Shrimp And Zucchini
- 2 medium zucchini, sliced
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 ounces olive oil
- Pinch of saffron threads (or 1/4 teaspoon saffron powder)
- Chicken Broth
- Fresh Parsley
- 1 pound fettuccine pasta
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How to Make Saffron Shrimp And Zucchini
- Bring a large pot of salted water to a boil. Add 1 ounce of olive oil to the water.
- Add fettuccine and cook according to package directions, stirring occasionally, until al dente or slightly softer if desired. Reserve about 1/2 cup of pasta cooking water before draining.
- While pasta cooks, heat 2 ounces of olive oil in a large skillet over medium-high heat.
- Add shrimp and saute for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside, reserving the oil in the pan.
- Add minced garlic and zucchini slices to the skillet. Saute for 3-4 minutes, until zucchini is tender-crisp.
- Add seafood broth, saffron, and half of the chopped parsley to the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly reduce.
- Stir in the cooked fettuccine and a little of the reserved pasta water to create a light sauce. If the sauce is too thick, add more pasta water.
- Return the shrimp to the skillet and toss gently to combine.
- Serve immediately on a large oval dish, garnished with the remaining fresh parsley. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
22g
Carbs
28g
