Linguine with Shrimp and Saffron Sauce

There are delicacies in my mother’s kitchen beyond compare. This dish is one:

Linguine with Shrimp and Saffron Sauce

Adapted from Gourmet by Andie Ellis

1/8 tsp crumbled saffron threads

½ cup white wine

1/3 pound dried linguine (or spaghetti, like we used)

2 tsp turmeric

2 tbsp oil (we always use olive)

½ pound shrimp, deveined rinsed and patted dry

1 tsp minced garlic

¼ cup minced shallot

½ cup chicken broth

¾ cup heavy cream

3 carrots, cut into ribbons

½ cup frozen peas

4 scallons cut thin lengthwise

Let saffron soak in the white wine for five minutes. Cook linguine (spaghetti) in turmeric for 10 minutes, or until al dente. While the linguine is cooking, heat oil over moderate heat and cook the shrimp, stirring for one minute. Add garlic and salt and pepper to mixture until shrimp just turn pink. Transfer shrimp to a plate. Add the shallot and saffron mixture until almost all liquid is evaporated. Add broth, cream, and carrots and boil until mixture is reduced by half. Add peas, scallion greens, linguine (drained well), the shrimp and shrimp juices that have accumulated on the plate, and salt and pepper to taste.

My bulldog is another one of the delicacies in my mother’s kitchen. And, of course, my mother.