- 1/2 pound pappardelle pasta (or any other pasta)
- 2 tablespoon extra virgin olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 teaspoon red pepper flakes
- 2 pinch of saffron threads
- 2 pound raw shrimp, peeled and deveined
- 6 roma tomatoes, peeled and diced
- 1 cup whipping cream
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1 cup fresh basil, chopped
- 2 tablespoon fresh italian parsley, chopped
- 1/3 cup parmesan shavings
- Start a large pot of water on high heat for boiling the pasta.
- Meanwhile, heat a large saute pan on medium-high heat.
- Add olive oil, garlic, onions, tomatoes, and bell pepper. Cook until onions are translucent (2-3 mins).
- Turn heat up to high, add shrimp, and saute for 2-3 mins.
- While shrimp is cooking, add saffron and red pepper flakes.
- Once shrimp is cooked, remove with tongs and set aside.
- Reduce heat and deglaze pan with white wine.
- Once reduced, add the cream and chicken stock and simmer on low heat for 10 mins.
- Serve hot and garnish with fresh herbs and shaved Parmesan cheese.