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.
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Watch the Video Below on How to Make Spanish Shrimp & Saffron Pasta
Spanish Shrimp & Saffron Pasta
- 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
Heat a large fry pan with a medium heat and add in the olive oil
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
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
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
In the meantime, add the shrimp over paper towels and pat dry, then season with sea salt & black pepper, just on one side
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
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!
Get the Golden Saffron I used to make this Recipe
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