1. Dissolve the saffron in a glass of warm water.
2. Rehydrate the freeze-dried shrimps by soaking them for a few minutes in the saffron solution. Add more water if required.
3. Sauté the hydrated shrimps and the yellow cherry tomatoes in a pan with a little oil and a clove of garlic.
4. Boil the trofie in plenty of salted water.
5. Add the shrimps and tomatoes to the pasta and mix on a high heat, slowly adding the nettle sauce.