This dish is a summer classic featuring an incredible flavor combination: roasted zucchini, shrimp and saffron, in a creamy wine sauce.
Like other crustaceans, shrimp tend to spoil quickly and are often frozen at sea or even sold cooked. Whole shrimp deteriorates even quicker because the cephalothorax (the “head”) contains the midgut gland (corresponding to the liver), which contains digestive enzymes. This gland, however, also happens to be the most flavorful part of the shrimp*. For best results, choose the freshest whole shrimp – when the recipe calls for just tails (like in this case), use the heads to make a tasty fish broth.
*Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).
- 5 oz (140 g) shrimp tails, peeled
- 1/2 cup (120 ml) cream (~30% fat)
- 1/4 cup (60 ml) white wine
- 1 shallot, finely chopped
- 1 zucchini, sliced into sticks
- 1 pouch powdered saffron (0.15 g)
- 1 small bunch flat-leaf parsley, finely minced
- 1 tablespoon extra virgin olive oil
- 140 g linguine (or your other favorite pasta)
- salt and pepper
- Cook the shallot for 2 minutes in olive oil, then add the zucchini.
- Roast at high heat for 5 minutes tossing gently to prevent sticking.
- Add the wine, bring it to a boil, then add the shrimp.
- Add the saffron and the cream.
- Allow the sauce to reduce for 5 minutes at max heat. Adjust salt and pepper.
- Meanwhile, boil the pasta in plenty of salted water until just about "al dente", then rapidly drain it and toss it into the sauce.
- Mix gently for a minute or two until the pasta is uniformly coated.
- Dish out the pasta with the help of tongs, then pour any remaining sauce onto the dishes.
- Sprinkle with parsley and serve immediately. Enjoy with a glass of white wine!