Shrimp Orecchiette with Lemon-Saffron Butter
30 min
Seafood
25845
For 2 Portions
180 g
orecchiette
160 g
shrimp, raw and peeled
140 ml
white wine
10 g
parsley, fresh
1/2
lemon
1/5 g
saffron
40 g
butter
2 tsp
chili flake
2 clove(s)
garlic
pepper
salt
1. All set?
2. If necessary, thaw shrimp.
3. Cook orecchiette according to package directions. When draining, reserve some of the cooking water.