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اكواب الشاورما

Angel Hair and Shrimp with Creamy Saffron Sauce

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20 Min

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Prepare our Shrimp with Creamy Saffron Penne Pasta Recipe with Maggi Saffron stock. It’s easy, flavorful, and very hearty that will make everyone want more!

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Ingredients

7 Servings

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
487522
Butter
1  tbsp
489169
Olive oil
1  tbsp
488332
Peeled & cleaned shrimps
500  g
483422
Garlic, finely chopped
2  Cloves
488332
Water
1  cup
488332
MAGGI® Saffron Stock
2  cubes
488332
Cooking cream
250  mg
488332
Ground Black Pepper
0.5  tsp
488332
Emmental cheese
50  g
485953
parmesan cheese, grated
0.5  cup
482676
Pasta, dry, unenriched
400  g
488332
Water
8  cups

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Nutritional Information

Carbohydrates
44.66 g
Energy
373.03 kcal
Fats
9.74 g
Protein
25.96 g

Recipe steps

2 min

1 min

1 min

اكواب الشاورما

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Recipe steps

2 min

Step 1
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In a large sauce pan, melt butter over medium heat, add olive oil and sauté shrimp until they turn slightly pink. Remove from pan and set aside.
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Recipe steps

2 min

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Using the same pan, add garlic, water, MAGGI® Saffron Stock, cooking cream, white pepper and simmer for 3 mins taking care not to over boil the cream.
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Recipe steps

2 min

Step 3
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Add Emmental cheese, Parmesan cheese mixture to the sauce and simmer on low heat until cheese is melted and sauce is a light orange color.
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Recipe steps

2 min

Step 4
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Place the cooked shrimp into the sauce and remove from the heat.
اكواب الشاورما

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Recipe steps

2 min

Step 5
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In the meantime, cook pasta in boiling water until Al dente. Drain pasta, discard water and add the cooked pasta to the sauce.
اكواب الشاورما

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Recipe steps

2 min

Step 6
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Gently toss until pasta is evenly coated with the sauce, transfer to a serving dish and serve immediately.

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وفاء_6016b62a03c62
وفاء_6016b62a03c62
4

ام ميار

وصفة رائعة
01/31/2021 11:34 CET
Anonymous (not verified)
Anonymous (not verified)
5

Migrate rating

07/08/2025 09:05 CEST

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