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Pasta with saffron, shrimp, and black olives

Pasta with saffron, shrimp, and black olives

Main dishes

Fresh, colorful saffron-infused pasta, served with shrimp marinated in garlic and piri-piri, and topped with black olives and flat-leaf parsley.

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Recipe from Mr Shark, Averater, Max Speed (Wikibooks), adapted by Recette de cuisine · · updated on

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These fresh pasta, infused with saffron, are golden in color and have a fragrant aroma. They pair well with shrimp marinated in garlic and chili, and black olives.

Ingredients and directions

  • Prep time40 min
  • Cook time10 min
  • Resting30 min
  • Total1 hr 20 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodsaucepan and sauté pan
  • Estimated cost$22.48 $5.62 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Low lactose

Ingredients

4 people
  • $6.12
  • $5.35
  • $9.36
  • $0.10
  • $0.55
  • $1.00

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. First, incorporate the saffron into the egg mixture, then prepare the dough according to the basic recipe. ≈ 4 min
  2. Remove the shrimp from their shells and place them in a bowl with the crushed garlic, chopped piri-piri, and olive oil. Let them marinate at room temperature while you prepare the dough.
  3. Cook the pasta for 3 to 5 minutes in plenty of lightly salted water, then drain.
  4. Quickly toss the shrimp with the marinade, add the olives, and mix with the pasta.
  5. Serve on hot plates and garnish with flat-leaf parsley. ≈ 10 min

The bill

Pasta with saffron, shrimp, and black olives

  • 1 gram of saffron$6.12
  • 1 recipe for fresh pasta dough (approximately 300g of flour and 3 eggs)$5.35
  • 500 g of shrimp with shells$9.36
  • 2 cloves of garlic$0.10
  • 4 tablespoons of olive oil$0.55
  • Parsley garnish plate$1.00

Total$22.48

that's $5.62 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 gram of saffron
  • 1 recipe for fresh pasta dough (approximately 300g of flour and 3 eggs)
  • 500 g of shrimp with shells
  • 2 cloves of garlic
  • 1 dried piri-piri, finely chopped
  • 4 tablespoons of olive oil
  • 20 black olives
  • Parsley garnish plate

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