Description
Sautéed Shrimp in Creamy Saffron Sauce is a luxurious and flavorful Mediterranean-inspired dish featuring plump shrimp cooked in a rich, aromatic sauce made with saffron, garlic, white wine, heavy cream, and Parmesan cheese. This elegant yet easy-to-make recipe is perfect for a special dinner or a sophisticated weeknight meal and pairs beautifully with pasta, rice, or crusty bread.
Ingredients
Scale
Shrimp
- 1 pound large shrimp (peeled and deveined)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Cooking Fat & Aromatics
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
Sauce
- 1/4 teaspoon saffron threads
- 2 tablespoons warm water (for steeping saffron)
- 1/4 cup dry white wine (optional)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Garnish
- Chopped fresh parsley
Instructions
- Steep Saffron: In a small bowl, steep the saffron threads in 2 tablespoons of warm water and set aside to release flavor and color.
- Prepare Shrimp: Pat the shrimp dry and season evenly with smoked paprika, salt, and pepper to enhance the flavor and create a light crust during cooking.
- Sauté Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Deglaze Pan: Pour in the white wine (if using), scraping up any browned bits from the bottom of the pan to capture flavor. Allow it to reduce slightly for about 1-2 minutes.
- Add Saffron and Cream: Stir in the saffron-infused water and saffron threads, then add the heavy cream. Bring the mixture to a gentle simmer, letting the flavors meld.
- Finish Sauce: Stir in the grated Parmesan cheese and lemon juice. Continue cooking for 3 to 5 minutes until the sauce thickens slightly and becomes creamy and rich in texture.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss gently to coat them evenly in the saffron cream sauce.
- Serve: Serve immediately garnished with chopped fresh parsley. This dish is delicious when paired with pasta, rice, or crusty bread to soak up the sauce.
Notes
- For a lighter sauce, substitute half of the heavy cream with whole milk to reduce richness.
- Add a pinch of red pepper flakes to the sauce if you prefer a touch of gentle heat.
- If white wine is unavailable or not desired, you can omit it or replace it with chicken broth for deglazing.
