Linguine With Shrimp And Saffron Sauce

• 1/4 teaspoon saffron threads crumbled
• 1 cup dry white wine or dry vermouth, plus 1/3 cup
• 2/3 pound linguine pasta
• 4 teaspoons turmeric
• 4 tablespoons olive oil
• 1 pound shrimp shelled and deveined
• 2 teaspoons minced garlic
• 1 cup chicken broth low sodium
• 1 1/2 cups heavy cream
• 4 medium carrots cut into ribbon strands with a vegetable peeler, core discarded
• 1 cup frozen peas

1. In a small bowl let the saffron soak in the wine for 5 minutes.
2. In a large pot of boiling salted water cook the linguine with the turmeric until al dente. While the pasta is cooking, in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the shrimps stirring for a 1 minute. Add the garlic, salt and pepper to taste.
3. Cook until the shrimp turn pink, and transfer with tongs to a plate. Add the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated.
4. Add the broth, the cream and the carrots, peas and boil the mixture until the liquid is reduced by half. Taste for seasoning and add salt and pepper if needed
5. Add the shrimp with any juices and the linguine well drained to the skillet. Add the 1/3 of cup white wine and stir well together.
6. Serve piping hot.

saffron threads, white wine, linguine pasta, turmeric, olive oil, shrimp, garlic, chicken broth, heavy cream, carrots, frozen peas

Taken from www.yummly.com/recipe/Linguine-with-Shrimp-and-Saffron-Sauce-1661133 (may not work)