– One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe –
This One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe is the ideal dinner for any night of the week. It´s super easy to make, done using just one pan and it all comes together in under 40 minutes. I´m a sucker for pasta dishes and in my household they always feed a hungry crowd and everyone loves it. This one-pot spaghetti dish is always a hit, it´s loaded with flavor, super healthy and has the perfect combination of ingredients. The recipe does call to use a 1/4 cup of white wine, if that´s not your thing you can substitute the wine for veggie broth, fish broth or even water. I used saffron in powder form to make this dish but you can also use saffron threads if you prefer. Either way, the saffron gives this One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe an incredible color and flavor.
– How to Make the Best One-Pot Spaghetti –
There are so many recipes out there for one-pot pasta dishes that promise to be simple and tasty, but on most recipes they call to add all the raw ingredients into the pan, then add water and you´re done. Look at it this way, you are basically boiling raw garlic and onions, you have to cook those veggies up first to really give the dish flavor and texture. In this One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe I will show you how to make the best one-pot spaghetti ever. Check out the video below on how to make One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe or print out the recipe card below. Salud!
Watch the Video Below on how to make One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe
One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe
- -2 tbsp extra virgin Spanish olive oil
- -12 jumbo shrimp peeled and deveined
- -3 cloves of garlic
- -1/2 onion
- -1 cup diced canned tomatoes
- -1/4 cup white wine
- -2 cups water
- -1 sachet saffron powder form
- -spaghetti 8 ounces - 225 grams
- -10 fresh mussels
- -1 lemon
- -1/2 tsp dried parsley
- -fresh parsley
- -sea salt
- -black pepper
- -white sugar
Rinse 10 fresh mussels under cold water, remove the beard and scrub them clean, then thinly slice 3 cloves of garlic, finely dice 1/2 of an onion and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper
Heat a large frying pan (that is large enough to hold the spaghetti noodles without breaking them in half) with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the olive oil add the shrimps seasoned side down, cook the shrimps for about 1 minute per side, after 2 minutes remove the shrimps from the pan and set aside
Using the same pan with the same heat add the sliced garlic and diced onion and mix with the oil, making sure to scrape everything that was left over from the shrimp, about 2 minutes later add 1 cup of diced tomatoes, season everything with sea salt, freshly cracked black pepper, a pinch of white sugar and 1/2 teaspoon of dried parsley and mix everything together, 2 minutes later add a 1/4 cup of white wine and let it simmer for 2 minutes, then add 2 cups of water, season again with sea salt and add 1 packet of saffron in powder form (or you can use 1/4 teaspoon of saffron threads) and give everything a gentle mix
Once the water comes to boil add 8 ounces/225 grams of spaghetti into the pan, as the noodles soften up you can move them around so they´re evenly distributed, after 6 minutes add the shrimps back into the pan along with the 10 fresh mussels, place a lid on the pan and lower the fire to a low-medium heat, after 5 minutes remove the lid, all the mussels should have opened (discard any that did not) and there should be almost no broth left in the pan, turn off the heat and transfer the pan to a flat surface
Serve directly from the pan, garnish with some slices of fresh lemon and a pinch of fresh parsley
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