If you can use a mix of shell on and shell off prawns, not only for optics but also for added flavour and make sure to infuse the saffron for a good 15 minutes with the boiling water to to get the most this luxurious and flavourful spice!
An easy peasy, yet delicious and restaurant worthy supper that will not fail to impress.
- 450 g dried linguine
- large pinch saffron threads
- 4 tbsp boiling water
- 325 ml double cream
- 55 g grated parmesan
- 1 tsp lemon zest
- 1 tsp chopped chives
- 300 g peeled uncooked king prawns / 1 pack shell on prawns (I used these amazing ones from Waitrose)
- 2 egg yolks
- salt and pepper
- Put a large pan of water onto boil ready for the pasta.
- Whilst it comes to the boil place the saffron into a small saucepan and pour over the 4 tablespoon of boiling water.
- Leave to stand for 10 minutes.
- Salt the pasta water well, add the linguine and cook the pasta for a minute less than the instructions suggest.
- Add the cream, parmesan and the lemon zest to the saffron and stir over a medium heat until simmering. Simmer for 2-3 minutes.
- Add the chives, peeled prawns and cook until the prawns are starting to go pink.
- Add the shell on prawns so that they can warm through.
- Check the seasoning.
- Remove from the heat and stir through the egg yolks (if you don't take the pan from the heat you will end up with a nasty scrambled egg sauce)
- Drain the pasta, reserving 1 cup of the cooking water.
- Pour the sauce over the pasta and thin with the cooking water as needed.
- Serve with a garnish of chopped chives.