Angel Hair and Shrimp with Creamy Saffron Sauce
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: here
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Step 1 of 6
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.
Step 2 of 6
Using the same pan, add garlic, water, MAGGI® Chicken Bouillon, cooking cream, white pepper and simmer for 3 mins taking care not to over boil the cream.
Step 3 of 6
Add Emmental cheese, Parmesan cheese and saffron mixture to the sauce and simmer on low heat until cheese is melted and sauce is a light orange color.
Step 4 of 6
Place the cooked shrimp into the sauce and remove from the heat.
Step 5 of 6
In the meantime, cook pasta in boiling water until Al dente. Drain pasta, discard water and add the cooked pasta to the sauce.
Step 6 of 6
Gently toss until pasta is evenly coated with the sauce, transfer to a serving dish and serve immediately.