Jumbo Shrimp Noodles with Parsley Oil
15'
Medium
12345
For the noodles:
200g Noodles
200ml Fish broth (water)
4 Jumbo shrimp
10 Sprigs of saffron
Salt to taste
For the parsley olive oil:
1 Bunch of fresh parsley
3 Cloves of garlic
Bertolli EVOO
Step 1
For the noodles:
First, peel the shrimp, add salt and pan sear with EVOO.
Step 2
Fry half of the noodles and set aside.
Step 3
Use the same frying pan to add the rest of the noodles, stirring for 1 minute. Add the saffron and part of the broth, continue to stir.
Step 4
When the noodles are 2 minutes away from being cooked through, add in the fried noodles and continue to stir.
Step 5
For the parsley olive oil:
Submerge the bunch of parsley in boiling water for 1 minute and remove. At the same time, drop the garlic cloves into the water, cooking them for 5 minutes.
Step 6
Purée the parsley and garlic until you have a uniform paste and gradually add in the EVOO until the mixture takes on the consistency of a sauce.
