Penne Rigate with shrimp, saffron, and lemon sauce.

• Prepare the Shrimp:
  Peel the shrimp and remove the vein using a toothpick. Rinse under running water. Set aside 4 whole shrimp for garnish and chop the rest into small pieces.

• Cook the Pasta:
  Boil the Penne Rigate in salted boiling water until al dente.

• Make the Sauce:
  Heat a drizzle of olive oil in a pan with the garlic clove and a few parsley stems. Add the shrimp, sauté quickly, and season with salt.

• Prepare the Saffron Water:
  Dissolve the saffron in a ladleful of the pasta cooking water.

• Combine Pasta and Sauce:
  Once the pasta is cooked, drain it and add it directly to the pan with the shrimp and sauce. Mix well and allow the flavors to combine. Add more cooking water if needed.

• Add Final Touches:
  Turn off the heat and stir in a handful of chopped parsley and the grated zest of half a lemon.

• Serve:
  Plate the pasta and garnish with parsley leaves, the reserved whole shrimp, saffron strands, and lemon zest.

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Check current availability through K-Ruoka or your local K-grocery store in Finland. Selection and online availability may vary by store.

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