Shrimp (Prawn) & Saffron Spaghetti

This shrimp (prawn) and saffron spaghetti is the kind of pasta that feels restaurant worthy but is surprisingly simple to make at home. Sweet prawns are gently poached in white wine, then tossed through silky cream, delicate saffron and zucchini, all brought together with a deeply flavoured prawn oil made from the shells.

Ingredients for Shrimp & Saffron Spaghetti

This shrimp and saffron spaghetti uses a handful of simple but flavour-packed ingredients that work together to create something truly special. Every element, from the prawn shells to the saffron threads, plays an important role in building layers of rich, seafood depth.

• Raw shrimp (prawns), shell on – The star of the dish. We use the shells to make a rich prawn oil, then gently poach the prawns in white wine so they stay sweet and tender. If you can only find shrimp without their shell this is totally fine as well!
• Saffron threads – Just a small pinch adds beautiful colour and that subtle, floral depth that makes this pasta feel luxurious.
• Cream – Use full-fat thickened or pouring cream for the silkiest result. It emulsifies beautifully with the prawn oil and saffron, creating a glossy sauce that coats the spaghetti without splitting or feeling heavy.
• Dry white wine – Choose a crisp, dry style like Sauvignon Blanc or Pinot Grigio.
• Garlic – Because no seafood pasta in my kitchen is complete without it.
• Olive oil – The foundation of the prawn oil and the backbone of that Mediterranean flavour. A high quality olive oil is always best to use!
• Spaghetti – The perfect pasta shape to catch every strand of creamy, saffron-infused sauce. But you can really use any pasta shape you like here!

A full list of ingredients can be found in the recipe card below.

How To Make Shrimp & Saffron Spaghetti

While this shrimp & saffron spaghetti looks rather impressive, it’s actually very quick and easy to make! And don’t worry if you don’t have shrimp shells as this step can be skipped.

Step 1: In a large fry pan over a medium – high heat, heat the olive oil. Add the prawn heads and shell and fry for 2 – 3 minutes or until the shells turn pink and the oil is orange.

Step 2: Strain the shells from the oil and discard of them.

Step 3: Heat the prawn oil in the same frypan over a medium heat, then add the onion and courgette / zucchini. Cook for 3 – 5 minutes or until the onion starts to become translucent and the courgette / zucchini begin to colour. Add the garlic and cook for an additional 1 – 2 minutes. Add the prawns and white wine and stir for 2 – 3 minutes or until the wine has largely evaporated and the prawns have turned pink. When most of the wine has evaporated, stir through the saffron and cream and season with salt and pepper.

Step 4: Add the pasta to the sauce and stir through with half of the reserved cooking water. You may need a little more depending on the consistency of your sauce. Continue to stir through until you have a silky and glossy texture. Serve immediately with some finely chopped parsley.

FAQ’s

This shrimp and saffron spaghetti is rich and elegant, so I love serving it simply and letting the flavours shine.

• Finish with a drizzle of good extra virgin olive oil and a little fresh parsley or finely grated lemon zest for brightness.
• Serve with warm, freshly baked focaccia to mop up every drop of that saffron cream sauce.
• Pair with a crisp glass of the same dry white wine you used in the sauce.

If you are planning a seafood feast, this pasta sits beautifully alongside my Spanish garlic prawns (especially if you love that prawn oil moment), whole baked salmon with hot honey or crispy calamari.

How To Store

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. Because this is a cream-based seafood pasta, it’s best enjoyed sooner rather than later.
• Reheat gently: Warm slowly over low heat on the stovetop with a splash of water or cream to loosen the sauce. Avoid high heat, as this can overcook the prawns and cause the sauce to split.
• Freezing: I don’t recommend freezing this pasta once assembled, as the cream sauce can separate and the prawns may become rubbery. If you want to prep ahead, you can make the prawn oil in advance and store it in the fridge for up to 3 days, then cook the pasta fresh.

If you make this shrimp (prawn) & saffron spaghetti, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.