Saffron Shrimp Pasta

Saffron and seafood is always a great combination. In this recipe, our Pastamore Saffron Fettuccine is paired with fresh gulf shrimp. Sweetness is added to the dish with the fresh tomatoes and red onions. This is a quick and easy recipe that packs a serious punch of flavor.

Ingredients:
1 12 oz package - Pastamore Saffron Fettuccine
3/4 lb - shrimp
1/2 - red onion
1 lb - tomato
2 Tbsp - olive oil
1/2 tsp - oregano
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. While the water is heating, rinse tomato and remove skin and top and bottom of onion. Slice onion and dice tomato into 1/2" cubes. Heat a large pan on the stove over medium heat. Once hot, add 1 Tbsp of olive oil along with the tomatoes, onions, and oregano. Cook for 5-8 minutes stirring often.

3. Place the Pastamore Saffron Fettucine in the boiling water and cook until al dente. Drain using a colander and return to the cooking pot. Add the remaining olive oil and mix well.

4. Add the shrimp to the pan of tomatoes and cook until cooked throughout. Season to taste with salt and black pepper. Add the shrimp mixture to the pot of pasta and heat until warm.

5. Serve and enjoy!

Flounder with Saffron Pear Pasta

Flounder is a delicious and tender white fish. Saffron is an amazing spice that adds great color and flavor to dishes. Together, these ingredients combine for a great tasting recipe. This dish combines our Pastamore Saffron Fettuccine with seasonal pears, fresh flounder, and spices. This recipe is a great way to incorporate fish into your diet as well as trying a unique pasta.

Ingredients:
1 12 oz package - Pastamore Saffron Fettuccine
1 - pear, ripe
1 lb - flounder filets
2 Tbsp - extra virgin olive oil
1/2 tsp - dried mint
1/4 tsp - chili powder
As needed - vegetable oil/cooking spray
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. Rinse pear and remove core. Cut into 1/2" cubes and place to the side. Heat a large frying pan on the stove over medium/medium-high heat and lightly oil with cooking spray/vegetable oil. Season both sides of the flounder with salt and black pepper and add to the pan. Cook to a minimum internal temperature of 145ºF turning once during the cooking process.

3. Add the Pastamore Saffron Fettuccine to the pot of boiling water. Cook until al dente and drain using a colander. Return to the cooking pot and add the spices, olive oil, and pear. Heat until warm. Season to taste with salt and black pepper.

4. Plate the pasta and top with the cooked flounder.