- 1 tablespoon butter
- 1 tablespoon Olive oil
- 500 g peeled shrimp
- 2 cloves Garlic
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 cup Cream, 35%
- 1 teaspoon White ground pepper
- 1 cup Emmental cheese
- 1 cup grated parmesan cheese
- 1 teaspoon Saffron, powder
- 1 packet spaghetti
- 8 cups Water
Angel Hair and Shrimp with Creamy Saffron Sauce
INGREDIENTS
Angel Hair and Shrimp with Creamy Saffron Sauce with
Angel Hair and Shrimp with Creamy Saffron Sauce with 
- 1 tablespoon butter
- 1 tablespoon Olive oil
- 500 g peeled shrimp
- 2 cloves Garlic
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 cup Cream, 35%
- 1 teaspoon White ground pepper
- 1 cup Emmental cheese
- 1 cup grated parmesan cheese
- 1 teaspoon Saffron, powder
- 1 packet spaghetti
- 8 cups Water
HOW TO PREPARE
Angel Hair and Shrimp with Creamy Saffron Sauce with
Angel Hair and Shrimp with Creamy Saffron Sauce with
1
In a large saucepan, melt butter over medium heat, add Olive Oil, and sauté Shrimp until they turn slightly pink. Remove from pan and set aside.
2
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.
3
Add Emental Cheese, Parmesan Cheese, and Saffron mixture to the sauce and simmer on low heat until the cheese is melted and the sauce has a light orange color.
4
Return cooked shrimp to sauce and remove from heat.
5
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and add cooked pasta to the sauce.
6
Gently toss until pasta is evenly coated with the sauce, transfer to a serving dish and serve immediately.
NUTRITIONAL INFORMATION
Angel Hair and Shrimp with Creamy Saffron Sauce with
Angel Hair and Shrimp with Creamy Saffron Sauce with
- Energy 516 (Kcal)
- Protein 28 (g)
- Total Fat 24 (g)
REVIEWS
Angel Hair and Shrimp with Creamy Saffron Sauce with
