Photo of Saffron and prawn pappardelle by WW

Saffron and prawn pappardelle

8
7
7
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

pasta

160 g, pappardelle

salt reduced chicken stock

cup(s)

dried saffron

½ tsp, threads

olive oil

2 tsp

green shallot(s)

2 individual, sliced

garlic

2 clove(s), crushed

green prawns

600 g, peeled, deveined, halved lengthways

zucchini

2 medium, halved lengthways, thinly sliced

extra light cooking cream

½ cup(s), (125ml)

fresh lemon rind

1 tsp, finely grated

fresh flat-leaf parsley

cup(s), coarsely chopped

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.
  2. Meanwhile, combine stock and saffron in a small bowl. Set aside for 5 minutes to infuse.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Cook shallots, garlic and prawns, stirring, for 5 minutes or until prawns are almost cooked.
  4. Add zucchini, saffron mixture, cream, lemon rind and ⅓ cup parsley and bring to the boil. Reduce heat and simmer for 2 minutes or until zucchini is tender and sauce has slightly thickened.
  5. Add pasta to prawn mixture and toss to coat. Serve sprinkled with remaining coarsely chopped fresh flat-leaf parsley and extra lemon rind.

Notes

SERVING SUGGESTION: Mixed salad leaves, cherry tomatoes and Lebanese cucumber.

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