Penne With Saffron and Prawns

"Found this in a cookbook for shrimp and prawns."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Stephanie Y. photo by Stephanie Y.
Ready In:




  • Cook pasta in boiling water in a large pot according to package directions, drain and set aside keeping warm.
  • To make sauce, melt butter in a small pan over medium heat, blend in flour and cook for 1 minute.
  • Remove from heat and whisk in the milk, saffron and sage.
  • Return to heat and cook stirring 3 minutes or until sauce comes to boil and thickens.
  • Add prawns and snow peas to pasta and toss gently.
  • Top with sauce and serve immediately.

Questions & Replies

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  1. Stephanie Y.
    We loved this light pasta! I blanched the snow peas, and cooked the prawns, and then used the same water for the pasta. I couldn't resist adding a little white wine! Delicious!
  2. evelynathens
    Delicious, light pasta dish. I left out the sage and just used a very healthy pinch of saffron and, strange but delicious, a good pinch of curry powder. Also, as snow peas are unavailable in Greece (to my great misfortune), I used tiny, tender petit pois. Everything blended into a delicious sauce that was great on the pasta, shrimp and peas.
  3. Baby Kato
    This pasta dish was lovely . We really enjoyed the subtle sage & saffron sauce. It was perfect with the shrimp and snow peas. Thank you so much for sharing this elegant light meal.


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