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    Seafood Pasta with Saffron Butter

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    Seafood Pasta with Saffron Butter

    This colourful combination of courgettes, prawns and saffron makes a delicious summery sauce for serving with fresh or dried pasta. We have used tagliatelle in this recipe but fettuccine, linguine, pappardelo or even spaghetti would be equally good.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 4


    • 200g raw Madagascan tiger prawns, peeled (allow at least 3-4 per serving)
    • 8 Canadian scallops without roe
    • ½ x 500g bag Waitrose Fresh Egg Pasta Bianche Tagliatelle For the saffron butter:
    • Saffron Butter
    • 3 tbsp white or red wine vinegar
    • ½ jar Fiddes Payne Saffron La Mancha
    • 100g butter
    • ½ pack fresh flat-leaf parsley, chopped


    1. Prepare the seafood: pat the prawns dry with kitchen paper and trim off any visible muscle around the outside of the scallops, if necessary. Transfer onto a plate and season with black pepper, then cover and place in the fridge.
    2. Cook the pasta in a large pan of boiling water, according to the pack instructions, then drain and keep warm. Place the vinegar and saffron in a small pan, bring to the boil and simmer for 1-2 minutes until the vinegar has reduced by half. Remove the pan from the heat and add 75g of the butter, cut into cubes. Season with salt and freshly ground black pepper and keep warm, but do not allow the mixture to boil.
    3. Heat the remaining butter in a frying pan until hot, foaming and beginning to brown. Add the prawns and scallops and toss over a high heat for 2-3 minutes, or until the prawns have turned pink and the scallops are golden brown. Add the seafood to the saffron butter and heat for 1 minute. Pour the seafood and butter over the pasta, add the parsley and toss together. Season generously and serve with lime wedges, warm crusty white bread and Waitrose Aromatic Herb Salad.

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    Cook's tips

    Try This: The saffron butter sauce goes well with most fish and poultry. To give it an extra zing, add some grated lime zest. You can add other herbs, such as mint and tarragon, instead of the parsley.


    Average user rating

    4 stars