Shrimp saffron sauce for pasta

Ingredients for 1 servings:

• 8 large shrimp(s), frozen, grading 26/30 with shell
• ½ tbsp chili oil
• 50 ml vermouth (Noilly Prat)
• Water (hot pasta water, 2 ladles full)
• 1 tsp fennel seeds, lightly crushed in a mortar
• ½ can saffron powder, alternatively saffron threads
• 1 shallot(s), finely chopped
• 2 tbsp cream
• 1 shot of Pernod or Ricard
• 1 tomato(s), raw, with skin and diced
• ½ bunch basil or parsley
• pepper
• Sea salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

something quick for gourmets

Blanch the prawns in hot water, let stand briefly, and then drain. Remove the shells, devein the prawn meat if necessary, and cut into thirds. Heat the chili oil, fry the shells until they turn reddish, deglaze with Noilly Prat, and reduce almost completely (careful, this won’t take long). Add the pasta water, season with fennel, and simmer for 10 minutes. Pour the stock through a sieve into a fresh pot, add the saffron and shallot, and simmer for another 3 minutes. Add the cream and the prawn pieces, turn off the heat, and let the prawns gently simmer in the hot sauce. Season with pepper, sea salt, and Ricard. Stir in the diced tomato. Mix in the herbs. Mix with freshly cooked pasta of your choice and enjoy.