1 package (8 oz) fresh linguine, cooked according to package directions, reserving 3/4 cup hot liquid after pasta is cooked
4 oz 1/3 less fat cream cheese
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon salt
1 large garlic clove, minced
2 generous pinches saffron threads, divided
1 tablespoon olive oil
1 lb shrimp, peeled and deveined
Cook pasta according to package directions. Reserve 3/4 cup hot pasta liquid and stir in a generous pinch of saffron threads. Set aside.
Add 1 tablespoon olive oilt to medium skillet and heat medium high. Drop in a generous pinch of saffron and cook for a minute. Add shrimp seasoned with salt and pepper and cook 3-4 minutes or until shrimp has just turned pink. Toss with 1 large clove minced garlic. Remove from heat and set aside.
In another saucepan (sorry, this dirties 3 dishes, but its well worth it!) heat butter and cream cheese, whisking until smooth. Add the saffron infused pasta liquid along with 1/2 cup heavy cream and whisk to combine. Simmer on low 2-3 minutes. Transfer sauce to frying pan the shrimp is in and return to heat. Bring back to a simmer and scrape all the yummy deliciousness from the bottom of the frying pan - and stir until blended. Toss with linguine, serve with chopped chives as a garnish.