Pasta with Shrimp, Burrata and Saffron is a simple Italian pasta dish, combining succulent shrimp with creamy burrata and the delicate aroma of saffron. Rich in flavour, surprisingly easy to prepare, perfect for a special lunch or dinner.

Paccheri are large, tube-shaped pasta typical of Campania, in Southern Italy. Their wide, hollow shape makes them perfect for holding creamy sauces and hearty ingredients.

Burrata is a fresh Italian cheese from Apulia, particularly associated with the town of Andria. It has a delicate mozzarella-like outer layer and a soft, creamy centre, making it the perfect addition to this pasta dish.

Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins

  • 180 g Paccheri pasta (about 6 oz)
  • 200 g Apulian Burrata cheese (about 7 oz)
  • 100 g shrimps, fresh or frozen (about 3.5 oz)
  • 2 garlic cloves, peeled
  • A few sprigs of fresh thyme
  • 2 tbsp extra-virgin olive oil (EVOO)
  • 1 tsp powder saffron
  • Salt and black ground pepper, to taste

Method

1. Prepare the shrimp
If using fresh shrimp, remove the heads, legs and shells, then remove the black vein with a toothpick. Rinse and pat dry with kitchen paper. If using frozen shrimp, let them thaw for at least 2 hours and pat dry.

2. Cook the pasta
Bring a large pot of salted water to a boil and cook the paccheri according to the package instructions. Reserve about 1 cup of pasta cooking water before draining.

3. Cook the shrimp
Meanwhile, heat the olive oil in a large pan. Add the garlic and fresh thyme and sauté gently until fragrant, then remove them. Add the shrimp and cook over low-medium heat for a few minutes until lightly golden on both sides.

4. Make the sauce
Cut the burrata into small pieces and add it to the pan. Add the saffron and the reserved pasta water, then season with a pinch of salt. Stir gently until the burrata melts into a creamy sauce.

5. Combine and serve
Drain the pasta and add it to the pan. Toss gently until well coated with the sauce. Finish with freshly ground black pepper and serve immediately.

 

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