Linguine with Shrimp in Saffron Cream Sauce
This is my dish to share with Presto Pasta Nights this week. Ruth of Once Upon a Feast and also the founder of PPN is the host for this week's round up which will be on Friday, December 2, 2011. Can you believe our year is almost over?! If you are interested in joining us this week, head on over to the PPN website for the guidelines and submit your post by Thursday, December 1, 2011 to Ruth(at)4everykitchen(dot)com. This is probably my last PPN post until after our vacation. I have less than two weeks left and time crunch is starting to hit big time, but I will be back joining in again once we return! In the meantime, check out Ruth's page on Friday for all of this weeks posts, and check out the PPN site for all previous links for some great pasta ideas!
1 package (8 oz) fresh linguine, cooked according to package directions, reserving 3/4 cup hot liquid after pasta is cooked
4 oz 1/3 less fat cream cheese
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon salt
1 large garlic clove, minced
2 generous pinches saffron threads, divided
1 tablespoon olive oil
1 lb shrimp, peeled and deveined
Cook pasta according to package directions. Reserve 3/4 cup hot pasta liquid and stir in a generous pinch of saffron threads. Set aside.
Add 1 tablespoon olive oilt to medium skillet and heat medium high. Drop in a generous pinch of saffron and cook for a minute. Add shrimp seasoned with salt and pepper and cook 3-4 minutes or until shrimp has just turned pink. Toss with 1 large clove minced garlic. Remove from heat and set aside.
In another saucepan (sorry, this dirties 3 dishes, but its well worth it!) heat butter and cream cheese, whisking until smooth. Add the saffron infused pasta liquid along with 1/2 cup heavy cream and whisk to combine. Simmer on low 2-3 minutes. Transfer sauce to frying pan the shrimp is in and return to heat. Bring back to a simmer and scrape all the yummy deliciousness from the bottom of the frying pan - and stir until blended. Toss with linguine, serve with chopped chives as a garnish.