Mezze penne rigate with shrimps and saffron

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Heat some oil in a saucepan add the shrimps and brown the shelled shrimps for 7-8 minutes. When almost ready sprinkle with a sachet of saffron and stir gently. In the meanwhile cook the pasta in plenty of boiling water; drain it al dente and dress it with the saffron and shrimp sauce, then sprinkle generously with a grind of black pepper and serve. “You can make the recipe also with the other pasta shapes suggested here.”