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Heat a large fry pan with a medium heat and add in the olive oil
While the oil is heating, finely chop the onion and roughly chop the garlic, then add into the hot pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the canned diced tomatoes, saffron and season with sea salt & black pepper, mix together and then simmer without mixing
After 2 to 3 minutes and the juices from the canned tomatoes have slightly thickened, add in the broth, raise to a high heat and give it a gentle mix
Once it comes to a boil, add in the pasta, mix every 2 minutes so the pasta doesn´t stick together and it all evenly cooks
In the meantime, add the shrimp over paper towels and pat dry, then season with sea salt & black pepper, just on one side
After cooking the pasta for 9 to 10 minutes and most of the broth has been absorbed, but there is still plenty of broth left, add in the shrimp, all in a single layer, then place a lid on the pan and lower to a low medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente and the shrimp is cooked through, then remove from the heat
Add the parsley over the pasta and mix together until everything is well mixed, serve directly out of the pan or transfer into serving dishes, enjoy!