Angel Hair And Shrimp With Creamy Saffron Sauce | MAGGI® Arabia

Angel Hair and Shrimp with Creamy Saffron Sauce

This Angel Hair and Shrimp with Creamy Saffron Sauce recipe is purely and utterly delectable! A must-try. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1 tablespoon butter
  • 1 tablespoon olive oil or 15 ml
  • 500 g peeled shrimps, de-veined
  • 2 cloves garlic, finely chopped
  • 1 cup hot water or 250 ml
  • 2 cubes MAGGI® Chicken Bouillon or 20 g
  • 1 cup cream or 250 ml
  • ½ teaspoon white ground pepper
  • ½ cup Emmental cheese or 50 g, grated
  • ½ cup grated Parmesan cheese or 50 g
  • 1 teaspoon saffron powder, dissolved in 1/4 cup hot water
  • 1 packet spaghetti, Angel Hair (thin spaghetti)
  • 8 cups water or 2 litres

How to Prepare

  1. In a large sauce pan, melt butter over medium heat, add olive oil and sauté shrimp until they turn slightly pink. Remove from pan and set aside.
  2. Using the same pan, add garlic, water, MAGGI® Chicken Bouillon, cooking cream, white pepper and simmer for 3 mins taking care not to over boil the cream.
  3. Add Emmental cheese, Parmesan cheese and saffron mixture to the sauce and simmer on low heat until cheese is melted and sauce is a light orange color.
  4. Place the cooked shrimp into the sauce and remove from the heat.
  5. In the meantime, cook pasta in boiling water until Al dente. Drain pasta, discard water and add the cooked pasta to the sauce.
  6. Gently toss until pasta is evenly coated with the sauce, transfer to a serving dish and serve immediately.

Nutritional Info

Energy: 516.00 Kcal
Protein: 28.00 g
Carbohydrate: 46.00 g
Fats: 24.00 g

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