Spaghetti with asparagus, shrimp and saffron

by: Margherita Romagnoli

  • Preparation 7 min
  • Cooking 25 min
  • Portions 4 pers.

Ingredients needed

Serves 4

  • 2 bunches of asparagus
  • 2 garlic cloves
  • 3-4 tbsp of olive oil
  • 200-250 g or nordic (or regular) shrimp
  • 7-8 principato de lucedio saffron pistils
  • 1 package (or 400 g) of spaghetti
  • Saffron and salt


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Steps of preparation

  1. Cut the asparagus into small pieces and keep 5-6 stems on the side,
  2. Put the stems in a saucepan with water and a little bit of salt and let it boil in order to make some vegetable broth.
  3. Take out 3-4 tablespoons of broth and pour into a glass.
  4. Add in the saffron pistils and set aside in a large skillet.
  5. Sauté the garlic with the olive oil and then add the asparagus pieces.
  6. Cook over a highheat for 1-2 minutes and then lower the heat, cover and stir often adding a couple of spoons of broth.
  7. Cook for about 12 minutes and then add in the saffron water, salt and cook for a few more minutes.
  8. Add the shrimp, cook 1-2 minutes, just enough time to cook them and then turn off the heat.
  9. Salt to taste with saffron.
  10. Salt cook the spaghetti in the salted boiling water, as indicated on the package, drain the spaghetti al dente and put them inthe pan with asparagus and shrimp sauce.
  11. To finish cooking the pasta (2-3 more minutes) gradually add the asparagus broth, stirring gently. This is called « mantecatura » and, like happens for the

risotto, it will give an extraordinary result: perfectly cooked pasta and a creamy sauce serve the pasta immediately.

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