Pixicook
LoginGet Started
    HomeRecipesSeafoodSeafood Farfalle in Saffron-Pepper Cream
    recipe image

    Seafood Farfalle in Saffron-Pepper Cream

    clock-icon30 minutes
    author-image
    Author
    Pixicook editorial team

    A delightful seafood pasta dish with bay scallops and shrimp in a rich, spicy saffron-red pepper cream sauce, garnished with lemon zest and fresh basil.

    Ingredients for Seafood Farfalle in Saffron-Pepper Cream

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Dry-pack Bay Scallops

    0 oz

    Substitute chevron-down

    Spicy Saffron–Red Pepper Cream Sauce

    cups

    Substitute chevron-down

    Medium Shrimp, peeled and deveined

    0 oz

    Substitute chevron-down

    Lemon Zest, lightly packed finely grated

    teaspoons

    Substitute chevron-down

    Fresh Basil, finely chopped

    tablespoons

    Substitute chevron-down

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Farfalle Pasta

    0 oz

    Substitute chevron-down

    How to Make Seafood Farfalle in Saffron-Pepper Cream

    1. Prepare the scallops

    Bring a large pot of water to a boil. While waiting, prepare the sea scallops by cutting away or pulling off the tough muscles on the side of each scallop, then quarter them for even cooking.

    2. Cook the seafood

    In a saucepan, bring the Spicy Saffron–Red Pepper Cream Sauce to a simmer over medium heat. Add the peeled and deveined shrimp to the sauce and cook for about a minute until they start to turn pink. Add the scallops to the sauce and let everything simmer together for another 2-3 minutes until the shrimp are entirely pink and the scallops are opaque and tender.

    3. Mix lemon zest and basil

    While the seafood simmers, mix the finely grated lemon zest and chopped fresh basil in a small bowl. This will add a refreshing finish to your dish.

    4. Cook the pasta

    Once the water in the large pot is boiling, add the kosher salt and stir in the farfalle pasta. Cook the pasta according to the package instructions until it’s al dente. Before draining the pasta, reserve about a cup (240 ml) of the cooking water.

    5. Combine pasta and sauce

    Drain the pasta well and return it to the pot. Pour the seafood sauce over the pasta and toss everything together until the pasta is evenly coated. If the sauce seems too thick or dry, add a bit of the reserved cooking water to achieve a creamy consistency.

    6. Serve

    Divide the pasta between two warmed bowls. Sprinkle the lemon zest and basil mixture on top of each serving. Serve your Seafood Farfalle in Saffron-Pepper Cream immediately, enjoying the tender seafood and aromatic flavors.

    Variations

    Vodka Sauce Farfalle

    Add a splash of vodka and tomato sauce to the cream for a rich and elegant sauce.

    Chicken Farfalle in Saffron-Pepper Cream

    Replace seafood with pan-seared chicken breast or thigh pieces.

    Cajun Seafood Farfalle

    Introduce Cajun spices and swap out saffron for a New Orleans-inspired dish.

    Pesto Cream Farfalle

    Blend pesto into the cream sauce for an herby, nutty flavor.

    Lemon-Pepper Farfalle with Shrimp

    Use lemon zest and juice to create a zesty, tangy cream sauce, pairing perfectly with shrimp.


    Comments (0)

    Add your comment...

    Explore More Seafood recipes

    Explore More Collections

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Hearty Red Lentil Soup

    Easy Winter

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Cucumber Salad with Garlic ginger and soy

    Easy Salad