A flavorful and aromatic pasta dish with succulent shrimp, infused with the rich flavors of saffron and a delicious tomato sauce. Bobby Flay's saffron shrimp pasta is the perfect combination of simple ingredients and elevated flavors — sure to impress your guests or make a weeknight dinner feel special.
Ingredients
For the Sauce Base
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 (14 oz) bottle tomato passata
- 1 tbsp tomato paste
- 2 cups shrimp stock (preferably homemade from shrimp shells)
- 1 pinch saffron threads
- Salt and freshly ground black pepper, to taste
For the Pasta and Shrimp
- 1 pound dried pasta (fusilli lunghi, spaghetti, or fettuccine)
- 1 pound raw shrimp, peeled and deveined (shell-on works best for stock)
- 1 tbsp olive oil
- 1 tbsp butter
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
How to Make Bobby Flay's Saffron Shrimp Pasta
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add the chopped garlic and onion, sautéing until translucent, about 3–4 minutes. Then, add the tomato passata, tomato paste, shrimp stock, and a pinch of saffron. Stir well to combine and let the sauce simmer for about 5 minutes to reduce and develop flavor. A little saffron goes a long way, so be mindful of the amount!
- Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook until al dente, following package instructions. Before draining, be sure to reserve some of the starchy pasta water to help adjust the sauce later.
- In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp and sear for about 2 minutes per side, just until they start to get some color. You don’t need to cook them all the way through at this point, as they’ll finish cooking with the pasta later. Set the shrimp aside.
- Add the cooked pasta directly to the pan with the tomato and saffron sauce. Pour in a splash of the reserved pasta water and a few pats of butter to bring everything together. Toss the pasta in the sauce until it’s glossy and smooth.
- Add the seared shrimp to the pasta and toss a few more times until the shrimp are fully cooked and the pasta is coated in the flavorful sauce. Add fresh parsley and basil for a bright, fresh finish.
- Taste the dish and season with salt and pepper as needed. Serve immediately, ideally with a glass of Fiano di Avellino, a crisp white Italian wine, for the full experience.
Frequently Asked Questions
Can I use another type of pasta?
Absolutely! You can use any pasta shape you prefer, but Bobby Flay suggests longer noodles like fusilli lunghi, spaghetti, or fettuccine to complement the sauce and shrimp.
Can I make the shrimp stock ahead of time?
Yes! If you make your own shrimp stock using the shells, you can store it in the refrigerator for up to 3 days or freeze it for up to 3 months, making this dish even quicker to prepare when you're ready to cook.
Can I substitute saffron with something else?
While saffron provides a unique flavor and color, you could substitute with turmeric for a similar golden hue, though the flavor will be different. The dish might lose a bit of its signature aromatic complexity, but it'll still be delicious.
Chef’s Tip
For an extra boost of flavor, consider adding a squeeze of lemon juice over the finished dish before serving to brighten up the rich saffron and tomato sauce!
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