Linguine With Shrimp And Saffron Sauce

• 1/8 teaspoon crumbled Saffron threads
• 1/2 cup dry White Wine or Vermouth
• 1/3 lb. dried Linguine
• 2 teaspoons Turmeric
• 2 Tablespoons Vegetable Oil
• 1/2 lb. medium Shrimp (about 14), shelled, leaving the tail intact, deveined, rinsed and patted dry
• 1 teaspoon minced Garlic
• 1/4 cup minced Shallots
• 1/2 cup Chicken Broth
• 3/4 cup heavy Cream
• 3 Carrots, cut into ribbon-like strands with vegetable peeler, discarding the cores
• 1/2 cup thawed frozen green Peas
• the green parts of 4 Scallions, sliced thin lengthwise

1. In a small bowl let the saffron soak in the wine for 5 minutes.
2. In a kettle of boiling, salted water, cook the linguine with the turmeric for 8-10 minutes or until it is al dente.
3. While the linguine is cooking, in a large skillet, heat the oil over moderate heat until it is hot but not smoking and in it cook the shrimp, stirring for 1 minute. Add the garlic and salt and pepper to taste, cook the mixture, stirring until the shrimp just turn pink, and transfer the shrimp with tongs to a plate.
4. Add the shallot and the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated.
5. Add the broth, the cream, and the carrots and boil the mixture until the liquid is reduced by half.
6. Add the peas, the scallion greens, the linguine(drained well), the shrimp (and any juices that have accumulated on the plate) and salt and pepper to taste; and simmer the mixture until it is just heated through.

saffron threads, white wine, dried linguine, turmeric, vegetable oil, shrimp, garlic, shallots, chicken broth, heavy cream, carrots, scallions

Taken from www.epicurious.com/recipes/member/views/linguine-with-shrimp-and-saffron-sauce-50139020 (may not work)