Description
This sautéed shrimp in creamy saffron sauce offers a luxurious and restaurant-quality seafood dish that’s surprisingly simple to prepare at home. Succulent shrimp are quickly seared to perfection and enveloped in a rich, aromatic sauce infused with saffron, garlic, shallots, and a splash of dry white wine. Ideal for serving over pasta, rice, or crusty bread, it delivers an unforgettable meal bursting with Mediterranean flavors.
Ingredients
Scale
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 teaspoon saffron threads
- 1/4 teaspoon paprika (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
- Lemon wedges for serving
Instructions
- Season the Shrimp: Pat the shrimp dry and season evenly with salt and freshly ground black pepper to enhance flavor.
- Steep the Saffron: Place saffron threads in a small bowl with 1 tablespoon of hot water. Let it steep to release the distinct color and aroma.
- Cook the Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until they turn pink and are just cooked through. Remove shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add remaining butter. Sauté minced garlic and chopped shallot for 2–3 minutes until fragrant and translucent.
- Deglaze Pan: Pour in the white wine to deglaze the pan, stirring to lift any browned bits. Let it simmer for 2–3 minutes until slightly reduced.
- Create the Sauce: Reduce heat to low and stir in heavy cream and the saffron-infused water. Simmer gently for 3–5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Combine and Finish: Return the shrimp to the skillet, tossing them to coat thoroughly in the saffron cream sauce. Cook for an additional minute to reheat the shrimp evenly.
- Garnish and Serve: Remove from heat, sprinkle with chopped fresh parsley, and serve immediately alongside lemon wedges to brighten the dish.
Notes
- White wine can be substituted with seafood or chicken broth if preferred for a non-alcoholic version.
- Serve over pasta, couscous, or risotto for a well-rounded meal.
- Steeping saffron is essential to unlock its vibrant color and deep flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
