Spaghetti in Saffron – Garlic Sauce with Fresh Fish Fillet and Prawns
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta
- 250 g fish fillet (s) (firm meat such as salmon, monkfish )
- 8 large shrimp (s), cooked, frozen, thawed
- 4 garlic clove (s)
- oil
- 100 ml cream
- 2 tablespoon crème fraîche
- 100 g butter
- Salt and pepper, chili powder
- 3 g saffron (small can)
Print Recipe
Pin Recipe Instructions
- Put on pasta water.
- Put enough oil in a large pan until the bottom of the pan is well covered with oil. Press 3-4 cloves of garlic with the garlic press into the cold olive oil and distribute well in the oil so that they don`t stick too much together. Heat and fry for a while over medium heat until translucent, g: do not let it turn brown.
- Put the pasta in the boiling water, add plenty of salt and cook until al dente.
- Stir 100 ml of cream and 2 tablespoons of creme fraiche into the garlic oil with a whisk and heat. Salt and pepper very well, stir in plenty of chili powder and saffron. Beat the cold butter cut into pieces with the whisk.
- Carefully distribute the fish fillet cut into small pieces in the sauce and let it simmer briefly over low heat with the lid closed, it doesn`t take long. Add the prawns just before the end and let them get hot.
- Drain the pasta and mix with the sauce.
- Enjoy with fresh ciabatta or baguette!
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