Spaghetti with Saffron Roasted Tomatoes and Shrimp

The addition of saffron to this otherwise simple dish makes it feel fancy and
indulgent while only taking about 30 minutes to make.

Servings:

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Main Course

Italian

Seafood Seafood pasta Saffron Roasted Tomatoes

Instructions

1 Pre heat oven to 400 degrees. Combine all of the ingredients for the roasted
tomatoes in a baking dish and toss to coat. Roast for 20 minutes, or until
tomatoes are soft and have darkened in color.
2 Bring a large pot of salted water to a boil. Cook the pasta to 1 minute less
than package instructions for al dente. Drain the pasta, reserving 1 cup of
pasta water.
3 Meanwhile, heat olive oil in a large pan over medium high heat. Add the shrimp
and season with salt and pepper. Cook the shrimp until they are just opaque;
about 2 minutes on each side. Transfer the shrimp to a bowl and set aside. Add
the wine to the pan, scraping up any brown bits on the bottom, and cook for 2
minutes. Add the butter.
4 Transfer the pasta to the sauce pan along with ½ cup of the pasta water. Add the
shrimp back to the pan and toss to coat, adding more pasta water as needed to
loosen the sauce.
5 Divide the pasta between bowls. Spoon the roasted tomatoes and their oil over
the pasta. Garnish with chives, mint and a few more saffron threads.
6 Enjoy!