Updating yet another old recipe!
Actually, when I read this recipe, it was barely in English. I was embarrassed! I’ve learned so much about recipe writing, especially after authoring two New York Times best-selling cookbooks (#humblebrag.)
Not only are these photos snazzier, the recipe is now cleaner and ready for your cooking!
This is a great ‘impress your date’ kind of meal – anytime I cook with saffron, I feel fancy. Like I’m straight out of Barcelona or something. But really, it adds so much flavor and depth to any dish. I love the way it connects the shrimp and chorizo together here and makes a fragrance and sauce for the zucchini pasta.
If you didn’t know this recipe existed, now you do – and I hope you give it a try! I’m having fun breathing back life into some of these older recipes.
This week I am going to have my head down working on my third cookbook manuscript (crazy, right?!), so I’m keeping this post short and sweet – and wish me luck this week!
Photos by Sarah Fennel
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.