In a small bowl let the saffron soak in the wine for 5 minutes. In a kettle of boiling salted water cook the linguine with the tumeric for 8 to 10 minutes, or until it is al dente. While the linguine is cooking, in a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the shrimp, stirring for one minute. Add the garlic and salt and pepper to taste, cook the mixture, stirring, until the shrimp just turn pink, and transfer the shrimp with tongs to a plate. Add the shallot and the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated. Add the broth, the cream, and the carrots and boil the mixture until the liquid is reduced by half. Add the peas, the scallion greens, the linguine, drained well, the shrimp and any juices that have accumulated on the plate, and salt and pepper to taste and simmer the mixture until it is just heated through.