Ingredients with Measurements:
- 1 lb. of andrajoso pasta
- 1 lb. of shrimp, peeled and deveined
- 1/2 cup of olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon of saffron threads
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking shrimp and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the andrajoso pasta and cook for 8-10 minutes or until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
3. Add the saffron threads to the skillet and stir to combine with the onion and garlic.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side or until pink and cooked through.
5. Pour in the white wine and chicken broth and bring to a simmer. Allow the sauce to reduce and thicken slightly, about 5-7 minutes.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked andrajoso pasta to the skillet and toss with the shrimp and sauce until well combined.
8. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 520
- Fat: 22g
- Carbohydrates: 45g
- Protein: 32g
Substitutions for ingredients:
- If you can't find andrajoso pasta, you can use fettuccine or linguine instead.
- If you don't have saffron threads, you can substitute with turmeric or paprika for a similar color and flavor.
Variations:
- You can add diced tomatoes or bell peppers to the sauce for extra flavor and texture.
- You can substitute the shrimp with chicken or scallops for a different protein.
Tips and tricks:
- Be sure not to overcook the shrimp, as they can become tough and rubbery.
- Use a good quality white wine for the sauce, as it will greatly affect the flavor of the dish.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave or reheat on the stove until heated through.
Presentation ideas:
- Serve the andrajoso pasta and shrimp in a large serving dish, garnished with chopped parsley.
Garnishes:
- Fresh parsley
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad or garlic bread would make a great side dish for this pasta.
Troubleshooting advice:
- If the sauce is too thin, allow it to simmer for a few more minutes to reduce and thicken.
- If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
Food safety advice:
- Be sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked and safe to eat.
Food history:
- Andrajos is a traditional Spanish pasta dish that originated in the region of Andalusia.
Flavor profiles:
- This dish has a rich and savory flavor, with hints of saffron and garlic.
Serving suggestions:
- Serve this dish as a main course for a dinner party or special occasion.
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Region: Spanish