Although I love chanterelles, the strong feeling towards them wasn’t this time a trigger for me to come up with the recipe for Pasta with Chanterelles, Prawns and Saffron Sauce. What was, were my daughters’ requests to cook for them Asparagus Pasta with Saffron Cream Sauce. I knew they were soon leaving for London to go back to their normal lives (however, does anything like “normal life’ even exist in these weird times?!). So I really wanted to make this dish for them. Unfortunately, the season for asparagus was already over; thus, I had to figure something out.
A few days later, I found a hint when I went shopping. I noticed chanterelles on a shelf and knew exactly what I was going to do. I cooked saffron chanterelle pasta many times in the past, and this pair always worked brilliantly together. And thanks to my previous experience with prawns and creamy saffron sauce, I didn’t even think twice before deciding to add shrimps to this dish.
As you can see the recipe and post about it are on my blog. So, you are guessing correctly: this experiment ended with a success. But what you don’t know is that it was a HUGE success! My daughters loved it (one straight away wanted the recipe). My husband said it was outstanding. Needless to say, the portion that I thought was big enough for six people disappeared very fast during lunch for four.
Talking about time, I must say that once you have all the ingredients prepared, cooking this Pasta with Chanterelles, Prawns and Saffron Sauce will take you probably as little time as it took my family to finish it all up. But the preparation can take a while depending on the ingredients you use. I bought raw, unpeeled prawns that I had to peel and devein. And my chanterelles were tiny and sandy, so I felt getting them ready took forever. But the result was certainly worth the effort. (Besides, you can do these two big jobs I have just mentioned well in advance. This way you don’t have to stress about it just before cooking 😉 ).
Pasta with Chanterelles, Prawns and Saffron Sauce
A perfect combination of mushrooms and prawns served with creamy, fragrant saffron sauce.
Bring the double cream to boil on medium heat; add the saffron, set aside for 10 minutes (or as long you need to prepare the rest of the dish).
Heat 0,5 tbsp olive oil with 3 tbsp butter on medium heat, add the chopped shallots and fry stirring for 3 minutes till they are golden.
Add the chanterelles and fry for approx. 5 minutes on medium heat; transfer to a bowl.
Cook the pasta as per the packet instructions (keep a cup of pasta cooking water).
Heat the remaining 0.5 tbsp olive oil and 1 tbsp butter on medium heat, add the prawns and fry stirring for 2 minutes till they are cooked.
Combine the prawns with the chanterelles, and saffron cream; heat, season well, and add the cooked pasta. If the dish seems to be too dry, add some of the pasta water (if you are not counting calories, you can add some extra butter).
Even if you are not a big fan of poppyseed, I bet you will like this cake. It is moist…
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. So many healthy dishes are bland and uninteresting. I reject this. So I am inspired to create yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to you trying them and giving me your feedback.