Description
Sautéed Shrimp in Creamy Saffron Sauce is a luxurious Mediterranean seafood dish featuring tender shrimp cooked in a fragrant saffron-infused cream sauce. This recipe blends garlic, shallots, white wine, and Parmesan cheese to create a rich, flavorful meal that is perfect for serving over rice, pasta, or with crusty bread for an elegant yet easy dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Aromatics and Sauce
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- ½ cup dry white wine
- 1 cup heavy cream
- ¼ teaspoon saffron threads
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the shrimp: Pat the shrimp dry with a paper towel and season lightly with salt and black pepper to enhance their natural flavor.
- Sauté the shrimp: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Cook aromatics: Lower the heat to medium. Add the remaining 1 tablespoon of butter, minced garlic, and finely chopped shallot to the skillet. Sauté for 1 to 2 minutes until fragrant and the shallots become translucent.
- Deglaze with wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Add saffron and cream: Stir in the saffron threads and heavy cream. Allow the sauce to simmer gently for 4 to 5 minutes, stirring occasionally, until it thickens slightly.
- Incorporate cheese: Add the Parmesan cheese to the sauce and stir until it melts and the sauce becomes smooth and creamy.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet, tossing them in the sauce to coat thoroughly. Cook together for 1 to 2 minutes to warm the shrimp through again.
- Finish and garnish: Remove the skillet from heat. Stir in fresh lemon juice and sprinkle the chopped parsley over the dish. Serve the shrimp and creamy saffron sauce hot with your choice of rice, pasta, or crusty bread.
Notes
- For a dairy-free version, substitute the heavy cream with coconut cream and omit the Parmesan cheese.
- Add crushed red pepper flakes for a spicy kick to the sauce.
- If saffron is unavailable, use a pinch of turmeric as a substitute to add color, though this will alter the flavor profile.
