1. In a small bowl with warm water, soak the saffron for 20 minutes. Set aside.
2. Cook the spaghetti in boiling water for 7 minutes.
3. In a large skillet, heat up with medium-high heat, sauté the Argentine Red shrimp. Transfer to a plate. In the same skillet, stir-fry chopped onion, minced garlic, chopped grape tomatoes. Whisk in white wine, saffron mixture, chicken broth and water. Add tomato paste, cook for a while. Add calms, cooked shrimps and cooked noodles. Stir-fry well.
4. Garnish with parsley, lemon zest and serve.