Spanish Shrimp & Saffron Pasta | Easy ONE-PAN 20 Minute Recipe

This Spanish Shrimp & Saffron Pasta, known as Macarrones con Gambas y Azafrán, is what classic Spanish food is all about. We´re talking a ton of Mediterranean flavors, easy to make and done in about 20 Minutes. Serve this pasta next to a garden salad and a bottle of Spanish white wine for the ultimate meal.

What makes this pasta special, is that it´s a one pan pasta dish. Meaning, all the ingredients get cooked in the same pan, that way the starch from the pasta stays in the dish, giving it the most incredible texture and flavor.

For the liquid I used fish broth, as it gives the pasta a bigger depth of flavors. You can use other liquids, such as chicken broth, vegetable broth or even water. For the pasta I used penne, but any type of pasta will work in this recipe.

TIPS & TRICKS to Make this Recipe: It took me 13 minutes to cook the pasta al dente. That´s 9 minutes on an open flame and then 4 minutes covered on a low medium heat. However, every pasta cooks differently, so make sure to keep an eye on your pasta so it doesn´t over cook.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SAFFRON I USED
SPANISH FISH BROTH

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Watch the Video Below on How to Make Spanish Shrimp & Saffron Pasta

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Spanish Shrimp & Saffron Pasta

Course Main Course

Cuisine Mediterranean, Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 417 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 onion
• 6 cloves garlic
• 14.5 oz can diced tomatoes 410 grams
• 1/4 tsp saffron threads .17 grams
• 3 cups fish broth 720 ml
• 8 oz penne pasta 225 grams
• 1 lbs raw jumbo shrimp (peeled & deveined) 450 grams
• 2 tbsp chopped fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. While the oil is heating, finely chop the onion and roughly chop the garlic, then add into the hot pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the canned diced tomatoes, saffron and season with sea salt & black pepper, mix together and then simmer without mixing

3. After 2 to 3 minutes and the juices from the canned tomatoes have slightly thickened, add in the broth, raise to a high heat and give it a gentle mix

4. Once it comes to a boil, add in the pasta, mix every 2 minutes so the pasta doesn´t stick together and it all evenly cooks

5. In the meantime, add the shrimp over paper towels and pat dry, then season with sea salt & black pepper, just on one side

6. After cooking the pasta for 9 to 10 minutes and most of the broth has been absorbed, but there is still plenty of broth left, add in the shrimp, all in a single layer, then place a lid on the pan and lower to a low medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente and the shrimp is cooked through, then remove from the heat

7. Add the parsley over the pasta and mix together until everything is well mixed, serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Golden Saffron I used to make this Recipe

Nutrition Facts

Spanish Shrimp & Saffron Pasta

Amount Per Serving

Calories 417 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 143mg48%

Sodium 1139mg50%

Potassium 670mg19%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 5g6%

Protein 28g56%

Vitamin A 494IU10%

Vitamin C 16mg19%

Calcium 130mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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