Penne with Saffron and Prawns
Indulge in the luxurious flavors of Penne with Saffron and Prawns, a dish that effortlessly combines delicate seafood and fragrant spices for an unforgettable meal. This recipe features al dente penne pasta swirled in a creamy saffron-infused sauce, elevated with tender, pan-seared prawns and a splash of dry white wine for added depth. The saffron threads lend their vibrant hue and floral aroma, while Parmesan cheese and fresh parsley provide a final flourish of richness and freshness. Perfect for a quick yet elegant dinner, this dish comes together in just 30 minutes, making it ideal for entertaining or treating yourself to restaurant-quality fare at home. Serve it piping hot with a garnish of parsley and extra Parmesan for a truly refined culinary experience. Keywords: penne pasta recipe, saffron pasta sauce, prawn pasta, seafood pasta dish.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams large prawns, peeled and deveined
- 0.5 teaspoons saffron threads
- 200 milliliters heavy cream
- 100 milliliters dry white wine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon unsalted butter
- 50 grams grated Parmesan cheese
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Reserve 1 cup of pasta cooking water, then drain and set aside.
In a small bowl, steep the saffron threads in 2 tablespoons of warm water and set aside to allow the color and aroma to release.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Increase the heat slightly and add the prawns to the skillet. Cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the prawns from the skillet and set aside.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes to reduce slightly.
Lower the heat to medium, add the saffron water, and stir in the heavy cream. Let the sauce gently simmer for 3-4 minutes until slightly thickened.
Add the cooked penne to the skillet and toss to coat it in the sauce. If needed, pour in a little of the reserved pasta water to loosen the sauce and ensure it coats the pasta evenly.
Return the prawns to the skillet and toss gently to combine. Season with salt and black pepper to taste.
Sprinkle the grated Parmesan cheese and chopped parsley over the pasta, tossing gently to incorporate.
Serve immediately, garnished with extra parsley and Parmesan if desired.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
