PAPPARDELLE ADRIATICA CON ZAFFERANO Recipe
Fresh Pappardelle pasta sautéed with diced Shrimp, Sea Scallops and Jumbo Lump Crab Meat, in a delightful creamy Saffron sauce
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Ingredients
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Pasta and Seafood Ingredients
Method
Cooking Directions
Prepare the Saffron Cream Sauce
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.
Cook the Pasta
In a large pot of salted boiling water, cook the fresh pappardelle pasta according to package instructions until al dente. Drain and set aside.
Sauté the Seafood
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and scallops, cooking for 3-4 minutes until they are cooked through and opaque.
Combine Ingredients
Add the jumbo lump crab meat and the pre-soaked saffron (including the water) to the skillet. Pour in the heavy cream and stir gently to combine. Let simmer for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
Toss the Pasta
Add the cooked pappardelle to the skillet, tossing gently to coat the pasta with the saffron cream sauce and seafood mixture. Cook for an additional minute to heat through.
Serve
Garnish with freshly chopped parsley and serve immediately.
