In Good Taste Recipe: Golden Strands Pasta and Prawns

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Golden Strands Pasta and Prawns

by Josie Ross

Serves 2

8 oz dried fettuccine
¼ cup unsalted butter, cut into pieces
6 oz U 16-20 prawns, peeled and de-veined

2-3 teaspoons Cassina Rossa Saffron Salt, divided

Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and hold while prawns cook.

In a large sauté pan, melt butter. When butter has melted, add prawns, and cook until pink throughout, about 3-4 minutes. Add reserved pasta to skillet along with 2 teaspoons Saffron salt. Toss thoroughly to coat.

To serve- divide pasta and shrimp between serving dishes, sprinkled with reserved salt to taste.

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