Squid Ink Pasta with Shrimp in Saffron Cream Sauce
Microwave 1/2 cup of dry white wine until hot to touch, add saffron threads and let it sit.
Saute 2 cloves of crushed garlic in 2 turns of olive oil on low heat. Once garlic is soft, turn heat to medium high and cook 1/2 lb shrimp, salt & pepper. Take shrimp out and keep covered.
Add 1/2 tsp red pepper flakes to pan and saute for 30 sec. Add wine saffron mixture and 2 tbls of heavy cream. Bring to simmer, lower heat and simmer for 5 min. Season to taste and return shrimp to pan.
Boil 1/2 lb of pasta and reserve some pasta water. Drain pasta and add sauce with chopped parsley, and pat of butter. Add pasta water if needed to coat pasta.
Preparation time: 30 min.