This saffron pasta with artichokes and prawns is full of colour and flavour. Tender artichokes, sweet prawns and a touch of saffron create a bright, fragrant sauce that comes together easily and feels instantly special.

 

Serves 2, Preparation 20 mins, Cooking approx. 30 mins

  • 180 g any short pasta
  • 4 small or 2 large artichokes
  • 1 garlic clove
  • A small bunch of parsley, finely chopped
  • Juice of 1 lemon
  • 300 g fresh prawns, deveined (or frozen, thawed)
  • ½ glass dry white wine
  • ½ tsp saffron powder
  • 3 tbsp hot water
  • salt, a pinch
  • 2 tbsp extra virgin olive oil (EVOO)

Method

Halve the artichokes, remove the choke, slice thinly.  Remove the tough outer leaves until you reach the paler, tender ones near the heart. Trim the tips, peel the stems and cut into chunks or thin strips and place in cold water with lemon juice to prevent browning.

Clean the prawns. If not pre-cleaned, remove the black vein with a toothpick and peel the shells.
Rinse under cold water and pat dry.

Mix the saffron with 3 tablespoons of hot water and let it infuse.

Heat the EVOO in a frying pan. Add the garlic and let it brown lightly. Add artichokes, season with salt, cover and cook for a few minutes until they begin to soften. Add the prawns and let them colour. Pour in the white wine and let it evaporate.
Add the saffron infusion and chopped parsley. Stir well.

Bring a pot of water to the boil. Add the pasta and salt the water.
Cook until al dente, then lift the pasta out with a slotted spoon—without discarding the cooking water.

Combine the pasta with the artichokes and prawns, stirring in a little pasta water to coat the pasta evenly.

Serve immediately.

 

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