Description
Sautéed Shrimp in Creamy Saffron Sauce is a luxurious Mediterranean-inspired dish featuring succulent shrimp cooked in a rich, velvety cream sauce infused with aromatic saffron and garlic. Perfectly balanced with Parmesan cheese and a hint of white wine, this recipe delivers an elegant and flavorful meal that pairs wonderfully with pasta, rice, or crusty bread.
Ingredients
Scale
Shrimp and Cooking Base
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
Sauce
- 1/4 teaspoon saffron threads
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Bloom Saffron: Soak the saffron threads in the white wine and set aside for 5–10 minutes to release their vibrant color and aroma.
- Cook Shrimp: Heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 1–2 minutes per side until just pink and opaque. Remove the shrimp from the pan and set aside.
- Sauté Garlic: Reduce heat to medium and add the minced garlic to the skillet, cooking for about 30 seconds until fragrant but not browned.
- Simmer Saffron Wine: Stir in the saffron-infused white wine and simmer for 1–2 minutes to reduce slightly and concentrate the flavors.
- Create Cream Sauce: Add the heavy cream and Parmesan cheese to the skillet, stirring continuously until the sauce is smooth and slightly thickened, about 3–4 minutes.
- Reheat Shrimp: Return the cooked shrimp to the skillet and gently simmer for another 2 minutes to heat through and marry with the sauce.
- Season and Serve: Season with salt and black pepper to taste. Garnish with chopped fresh parsley if desired, and serve hot over linguine, rice, or crusty bread.
Notes
- For a richer flavor, add a touch of lemon zest or a pinch of smoked paprika to the sauce.
- This dish pairs beautifully with linguine or creamy risotto.
- For a lighter version, substitute heavy cream with half-and-half.
- Be careful not to overcook the shrimp to keep them tender and juicy.
