Quick and Delicious Shrimp and Sausage Pasta with Saffron Cream Sauce

This pasta dish is full of flavour from the sausage, shrimp and cream sauce with saffron, but best of all it can be ready in only 25 minutes!

I love how the unique taste of saffron immediately adds depth to any dish. Despite it’s presentation and flavour profile, this shrimp and sausage pasta is quick and easy to prepare.

Surf and turf is a classic for a reason: both land and sea paired on the plate adds a level of indulgence to any dish. This Shrimp and Sausage Pasta with Saffron Cream Sauce tastes like an incredibly fancy meal in a fraction of the time. The savoury caramelized sausage and garlic are beautifully balanced by the sweet shrimp. The richness of the dish is fully born out with the addition of a hearty cream sauce accented by earthy warm saffron. This savoury pasta will change the way you feel about surf and turf, and best of all it comes together in under 30 minutes.

TOTAL TIME

• Preparation Time – 5 minutes
• Cooking Time – 20 minutes
• Total Time – 25 minutes

INGREDIENTS FOR SHRIMP AND SAUSAGE PASTA WITH SAFFRON CREAM SAUCE

All the ingredients for this dish are easy to source from any local grocer.

• 2 tbsp Extra Virgin Olive Oil, divided
• 1/4 cup Parmasean, freshly grated
• 6 cloves Garlic, minced and divided
• 300 peeled Shrimp
• 3 Italian Sausages, casings removed
• 1 large pinch Saffron
• 1 cup Pasta Water, reserved
• 500 grams Mafalda Cortada pasta
• 1 cup Heavy Cream
• 1/8 tsp Kosher Salt

DO I HAVE TO REMOVE THE SAUSAGE FROM ITS CASING?

Strictly speaking you don’t have to remove the sausage from it’s casing, but it will result in a potentially unpleasant texture in your pasta when you find a chunk in your pasta. I strongly recommend removing the sausage and breaking it up while you cooking in order to have small pieces of meat which make for a more pleasant bite.

WHAT IS SAFFRON?

Saffron is a beautiful spice harvested from the stamen of the Saffron Crocus flower. It is harvested by hand in the fall when the it blooms. It’s earthy flavour adds an amazing depth to this dish. More information about this beautiful spice can be found here.

WHAT IS HEAVY CREAM?

Also known as whipping cream, heavy cream is traditionally 35 % milk fat. This cream imparts a richness and smooth mouthfeel to everything it’s added to.

CAN I MAKE THIS PESCATARIAN?

If you’d like to make this delicious pasta pescatarian, simply double the shrimp and leave out the sausage. It will have a different flavour of course, but will still be tasty.

SHOULD I RINSE MY PASTA AFTER COOKING?

Never ever rinse your pasta after cooking. The starch from your pasta helps the sauce cling to the pasta which creates a more delicious mouthfeel.

INGREDIENT SUBSTITUTIONS

CAN I USE A DIFFERENT KIND OF PASTA?

You can absolutely use a different type of pasta if you want. I would suggest using a short pasta as it pairs well with the size of the shrimp.

CAN I USE A DIFFERENT KIND OF CHEESE?

This pasta works best with a salty, hard cheese. Pecorino and Grana Padano would both work as substitutes for Parmesan.

CAN I USE PRECOOKED SHRIMP?

Precooked shrimp will not work in this dish as it will become overcooked when you sautee it. You must use raw shrimp.

CAN I USE A DIFFERENT KIND OF MEAT THAN SAUSAGE?

If you’d like, you could substitute ground beef or pancetta for the sausage in this recipe.

CAN I SUBSTITUTE A DIFFERENT SPICE FOR SAFFRON?

Some recipes suggest that Turmeric can be substituted for Saffron as it will add a yellow colour to your rice. Although Turmeric will colour your rice like Saffron, it will not add the earthy bitterness imparted by this beautiful spice. Don’t use a substitution.

CAN I USE PRE GRATED PARMESAN?

I would not recommend using pre grated cheese in your recipe as it is full of preservatives that keep it from clumping. It has a completely different texture and taste from freshly grated parmesan. Take an extra minute and use the fresh parm.

CAN I USE LIGHT CREAM?

If you really wish you can use light cream in your sauce. However, fat equals flavour: skimping on the fat means less flavour in your dish.

EQUIPMENT FOR SHRIMP AND SAUSAGE PASTA WITH SAFFRON CREAM SAUCE

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Below is a list of the main equipment/kitchen tools needed to make Shrimp and Sausage Pasta with Saffron Cream Sauce:

• Chef’s Knife

• Cutting Board

• Mortar and Pestle

• Wooden Spoon

• Heavy Bottomed Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying to making sauces. I can’t recommend it enough.

COOKING DIRECTIONS FOR SHRIMP AND SAUSAGE PASTA

If you follow a few simple rules your Shrimp and Sausage Pasta will turn out perfectly the first time!

1. Always use real saffron and never rinse your pasta.
2. Take the time to caramelize the sausage mixture.
3. Fat is flavour: don’t skimp on the calories.

MAKE AHEAD STORAGE

You can pre grate your parmesan in advance for this recipe.

This pasta will keep for three days in the fridge in a tightly sealed box.

FINISHED DISH

Enjoy this delicious Shrimp and Sausage Pasta with Saffron Cream Sauce!

OTHER DISHES WITH SHRIMP

Shrimp and Scallop Pasta with Lemon

Tequila Lime Shrimp Tacos

OTHER DISHES WITH SAUSAGE

Spicy Italian Sausage Risotto

Orzo Pesto with Sausage

Lasagna with Sausage and Beef

DID YOU MAKE THIS RECIPE?

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