This is my recipe and the recipe I am writing is with the revisions I will be making next time we have it.
2 servings
1 pound 20-25 shrimp, shell on
1 cup onion, chopped
5 large garlic cloves, thinly sliced
1/4 tsp saffron threads
1-1/2 tsp ground cumin + extra for shrimp
2 tsp smoked paprika + extra for shrimp
Salt and pepper
3/4 cup white wine
4 oz baby spinach or Swiss chard
1/2 pound spaghetti rigatti or linguine
Remove shells and tails from shrimp, place shells and tails in a small saucepan with enough water to cover. Bring to a boil and simmer for 15-20 minutes. Remove veins from shrimp.
Season shrimp with a large pinch of cumin, paprika, salt and pepper, toss to distribute evenly and set aside.
Bring a large pot of salted water to boil and cook pasta per directions on package.
Pour about 1/4 cup of shrimp stock into a small bowl and add saffron threads. Set aside.
Pour about 1/4 cup olive oil in skillet over medium high heat, add onions, lower to medium and cook until onion is translucent. Add garlic, cumin and paprika, and cook for about a minute. Add the wine, bring to a boil, add saffron mixture and about an additional 1/4 cup shrimp stock. Add salt and pepper. Simmer for about 10 minutes to reduce. Add shrimp and cook for 2 minutes. Add spinach and cook until wilted and shrimp is almost done. Add pasta and stir to soak up liquid. Taste and adjust seasoning. Serve.
