I’ve been wanting to make a saffron cream sauce for pasta for a while now. I’ve also been hesitant to make a true Alfredo because of all the fat and the fact that we don’t need them. I decided to try and cut some of the fat down by going with a low fat cream cheese based Alfredo type sauce. I still used some heavy cream but no where near as much as a regular Alfredo sauce uses (which is all heavy cream!).
I totally prefer seafood with my Alfredo and shrimp is usually the seafood of my choice. I’m not sure if heating the saffron in some oil and then sauteing the shrimp did a whole lot – but I wanted to get a little more of the color than I would have than if I hadn’t. This was delicious in any case and Grumpy and I both enjoyed it. However, I can guarantee that he will not want me to cook shrimp again anytime soon. When I posted about my Roasted Shrimp Tasting Spoons I mentioned he thinks I cook it too often (which is so not true!). He’s running out of animal protien for me to cook! ha ha. Right now its between beef and chicken. He doesn’t care to have me cook him pork chops anymore either – something he used to complain that I never cooked enough of. Maybe he’s going to turn vegetarian on me soon, or maybe I’m having some wishful thinking!
Linguine with Shrimp in Saffron Cream Sauce