Saffron Lemon Shrimp with Bucatini
Feta, Kalamata Olives, Oregano, Red Chile Flakes
These large plump shrimp have a striking golden hue. Here, the exotic flavor of saffron – that heady spice derived from the dried stigmas of a crocus – takes a simple shrimp and pasta dish to another level.
Traditional Greek ingredients – kalamata olives, oregano and feta play supporting roles as lemon “two ways” adds bright tangy notes and red chile flakes bring piquant qualities. And while spaghetti or linguini shapes would work just fine, those robust bucatini noodles magically weave this super-satisfying dish together.
Saffron Lemon Shrimp with Bucatini Recipe
1 lb. 16/20 count shrimp, tail-on, peeled, deveined
Old Bay Seasoning
1 lemon, cut into thin wheels, seeds removed
6 T. fruity olive oil
4 T. fresh lemon juice
0.01 oz. saffron threads (that’s half the jar of Trader Joe’s brand, or two large pinches)
1/2 t. dried greek oregano
1/2 t. red chile flakes (or to taste)
kosher salt (to taste)
1 lb. bucatini
1/2 c. kalamata olives, pitted, drained
3 oz. feta, crumbled
Place saffron threads in a ramekin. Top with 2 T. hot water. Set aside for 15 minutes to draw out the color.
Cook shrimp in boiling water seasoned with Old Bay. Drain and set aside.
Place olive oil and lemon juice in a large mixing bowl. Add saffron along with the saffron water. Season with oregano, red chile flakes, and salt. Whisk to combine.
Place shrimp and lemon wheels in the mixing bowl. Toss to coat shrimp and lemons with the oil mixture. Let shrimp marinate while cooking the bucatini.
Toss bucatini with shrimp mixture, adding hot pasta water as necessary to moisten. Toss in olives and feta.
*almost all these ingredients can be found at Trader Joe’s