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Angel Hair and Shrimp with Creamy Saffron Sauce Recipe

Angel Hair and Shrimp with Creamy Saffron Sauce


Total Time : Serves 7

HOW TO PREPARE Angel Hair and Shrimp with Creamy Saffron Sauce Recipe

In a large sauce pan, melt Butter over medium heat, add Olive Oil and sauté Shrimp until they turn slightly pink. Remove from pan and set aside.

Using the same pan, add Garlic, Water, MAGGI Chicken Stock, and Cooking Cream, White Pepper and simmer for 3 minutes taking care not to over boil cream.

Add Emental Cheese, Parmesan Cheese and Saffron mixture to the sauce and simmer on low heat until cheese is melted and sauce has a light orange color.

Return cooked shrimp to sauce and remove from heat.

Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and add cooked pasta to the sauce.

Gently toss until pasta is evenly coated with the sauce, transfer to a serving dish and serve immediately.

Nutritional Information For Angel Hair and Shrimp with Creamy Saffron Sauce Recipe

Per Portion of 300g

Energy : 516.00 Kcal
Protein : 28.00 g
Carbohydrate : 46.00 g
Fats : 24.00 g

Your Grocery List

  • 1 tablespoon butter
  • 1 tablespoon olive oil or 15 ml
  • 500 g peeled shrimps, de-veined
  • 2 cloves garlic, finely chopped
  • 1 cup water or 250 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 1 cup cream, 35% or 250 ml
  • ½ teaspoon white ground pepper
  • ½ cup emmental cheese or 50 g, grated
  • ½ cup grated parmesan cheese or 50 g
  • 1 teaspoon saffron, powder, dissolved in 1/4 cup Hot Water
  • 1 packet spaghetti, Angel Hair (thin spaghetti)
  • 8 cups water or 2 liters


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