Tagliolini with Shrimp and Saffron

Ingredients:

• 1/2 tsp, Saffron threads
• 2 tbsp, il Fustino Herbes de Provence Olive Oil
• 1, small onion - finely diced
• 2, zucchini - chopped into small cubes
• 1/2 pound, shrimp - cleaned and de-veined
• 1/4 cup, dry white wine
• 1/3 cup, heavy cream
• 250 grams, tagliolini
• salt
• parsley - for garnish

Directions:

In a mortar and pestle grind the saffron threads into a powder with a pinch of salt, set aside.

Bring a pot of salted water to boil. Cook tagliolini per package instructions. Reserve 1/4 cup of pasta cooking liquid.

Heat the olive oil in a large frying pan over medium heat. Add diced onion and season with a pinch of salt. Cook for about 5 minutes until the onion begins to become translucent. Add the cubed zucchini and cook for another 5 minutes until they begin to brown.

Add the shrimp and white wine, stir to combine and cook for 2-3 minutes until the wine is mostly evaporated. Now, add the saffron mixture and cream. Stir to combine and season with salt to taste. Remove from heat.

Add the cooked pasta to the sauce and toss well to coat. Use some of the reserved pasta water to help bring the sauce together. Garnish with chopped parsley and serve.