Name: Shrimp and saffron butter orecchiette
Total time: 20 min
Yield: Serves 2
Cuisine: Italian
Ingredients: saffron, a good pinch of strands; 75g salted butter; 1 red chill, finely chopped; 1 clove garlic, finely sliced; 150g orecchiette; 70g pack brown shrimp; finely chopped to make 1 tbsp flat-leaf parsley; lemon wedges, to serve; warm crusty bread, to serve

saffron
a good pinch of strands
75g salted butter
1 red chill
finely chopped
1 clove garlic
finely sliced
150g orecchiette
70g pack brown shrimp
finely chopped to make 1 tbsp flat-leaf parsley
lemon wedges
to serve
warm crusty bread
to serve

Method

step 1
Put the saffron in a small bowl and add a splash of just-boiled water
step 2
Melt the butter in a pan then add the chilli and garlic, and cook gently for 2-3 minutes or until softened. Stir in the saffron and the soaking water. Take off the heat and leave to sit while you prepare the pasta.
step 3
Cook the pasta following pack instructions then drain well.
step 4
Gently reheat the butter, adding the shrimp to just warm through. Toss through the pasta then serve with a sprinkle of parsley, lemon wedges to squeeze over and warm crusty bread.