Seafood Pasta With Lemon-Saffron Herb Dressing
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
38
Spice
44
Sweetness
52
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
7 tbsps
Lemon Juice (fresh, divided)6 tbsps
Extra-Virgin Olive Oil (divided)1 cup
Mayonnaise1 cup
Sour Cream2 tbsps
Capers (drained)1 tsp
Sugar450 g
Cooked Medium Shrimp1 cup
Celery (finely chopped)2 large
Arugula (handfuls of)2 small
Butter Lettuce (heads of)Directions:
1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
2
Drain, reserving 1/2 cup cooking liquid
3
Place 3 tablespoons hot cooking liquid in medium bowl
4
Sprinkle saffron over and let stand at room temperature 5 minutes
5
Transfer pasta to large bowl
6
Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat
7
Let stand at room temperature until cool, stirring occasionally
8
Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid
9
Whisk to combine
10
Season saffron dressing to taste with salt and pepper
11
Pour dressing over pasta
12
Add shrimp and celery; toss to coat
13
Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry
14
Add crab; toss gently
15
Cover and refrigerate at least 1 hour and up to 4 hours
16
Line platter with arugula and butter lettuce leaves
17
Spoon pasta over greens
18
Garnish with lemon wedges and tarragon and dill sprigs
19
Serve cold
20
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
21
Drain, reserving 1/2 cup cooking liquid
22
Place 3 tablespoons hot cooking liquid in medium bowl
23
Sprinkle saffron over and let stand at room temperature 5 minutes
24
Transfer pasta to large bowl
25
Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat
26
Let stand at room temperature until cool, stirring occasionally
27
Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid
28
Whisk to combine
29
Season saffron dressing to taste with salt and pepper
30
Pour dressing over pasta
31
Add shrimp and celery; toss to coat
32
Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry
33
Add crab; toss gently
34
Cover and refrigerate at least 1 hour and up to 4 hours
35
Line platter with arugula and butter lettuce leaves
36
Spoon pasta over greens
37
Garnish with lemon wedges and tarragon and dill sprigs
38
Serve cold