*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Recipe courtesy of Chef Alex Hoefer.
White wine, citrus, and saffron provide the flavor while the shrimp, radish, almonds and nutrient rich watercress provide the texture.
Ingredients for the saffron cream:
3 quarts heavy cream
1 ½ cup dry white wine
¼ teaspoon saffron threads
Ingredients for the garnish:
1 pound medium shrimp, peeled and deveined
6 each radish, sliced thin
½ cup marcona almonds, crushed
½ pound watercress
4 tablespoons chives, finely sliced
½ cup extra virgin olive oil
3 each garlic cloves, chopped
½ cup shallot, minced
¼ cup preserved lemon peel, minced
Bring a large pot of water to a boil and season with salt, cook the pasta for half the recommended time then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
Meanwhile, in a large rondo, add the white wine and orange juice and bring to a simmer.
When the liquid is reduced by half, add the saffron and reduce the liquid until thickened.
Add heavy cream, bring to a simmer then reduce to a simmer.
Remove from the heat and season with salt and white pepper.
In a separate pan, add the olive oil, and heat over medium. Sear the shrimp on both sides, making sure to cook well. Add the preserved lemon, shallots, and garlic, and saute for 1 minute.
Add the shrimp to the cream sauce and bring to a simmer.
Add the pasta and cook for 1 minute.
Remove the skillet from the heat and fold in the watercress.