Description
This Shrimp with Saffron Cream Sauce recipe is an elegant and flavorful seafood dish featuring succulent shrimp cooked in a rich, fragrant cream sauce infused with saffron and garlic. Perfect for a sophisticated dinner, it pairs beautifully with pasta, risotto, or crusty bread.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon saffron threads
- 2 tablespoons hot water
- 1/2 cup dry white wine (or seafood broth)
- 1 cup heavy cream
- 1/4 teaspoon paprika (optional)
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley for garnish
Instructions
- Bloom the saffron: In a small bowl, steep the saffron threads in 2 tablespoons of hot water and let sit for 10 minutes to release its color and aroma.
- Cook the shrimp: Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until just pink and opaque. Remove from the skillet and set aside.
- Sauté garlic: Reduce heat to medium. Add butter to the same skillet. Once melted, stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let simmer for 2–3 minutes to reduce slightly.
- Make the saffron cream sauce: Add the bloomed saffron with its soaking water along with the heavy cream. Stir in paprika if using. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and cook for an additional 1–2 minutes until heated through.
- Finish and serve: Stir in fresh lemon juice, taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley and serve immediately.
Notes
- This dish pairs wonderfully with pasta, risotto, or crusty bread for soaking up the creamy sauce.
- For extra richness and depth, stir in a tablespoon of grated Parmesan cheese or finish with a small pat of butter before serving.
- Use seafood broth instead of white wine for a non-alcoholic version.
