Description

Sautéed Shrimp in Creamy Saffron Sauce is a luxurious seafood dish featuring succulent shrimp cooked to perfection in a rich, velvety saffron-infused cream sauce. This recipe combines the delicate sweetness of shrimp with aromatic saffron, garlic, and paprika for an elegant meal that’s quick to prepare and perfect for impressing guests or enjoying a special weeknight dinner.

Ingredients

Scale

Shrimp

1 pound shrimp, peeled and deveined

Cooking Fats and Aromatics

1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
4 cloves garlic, minced

Sauce Ingredients

1 cup heavy cream
1/2 teaspoon saffron threads
1/2 cup chicken or seafood broth
1/2 teaspoon paprika
Salt and pepper to taste

Garnish

Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

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Instructions

Soak Saffron: In a small bowl, soak the saffron threads in two tablespoons of warm water to release their rich flavor and vibrant color.
Cook Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp and sauté for 2–3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
Sauté Aromatics: In the same skillet, melt the butter. Add the finely chopped onion and cook until translucent, about 2–3 minutes. Stir in the minced garlic and sauté for another 30 seconds until aromatic.
Create the Sauce: Pour in the chicken or seafood broth and allow it to simmer for 2–3 minutes to concentrate the flavors. Stir in the heavy cream along with the soaked saffron, blending well to combine.
Season Sauce: Add paprika, salt, and pepper to taste. Let the sauce simmer gently for 5 minutes, stirring occasionally until it thickens slightly to a creamy consistency.
Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss them in the creamy saffron sauce. Cook for an additional 2 minutes until the shrimp are heated through and fully coated with the sauce.
Garnish: Remove the skillet from heat. Sprinkle freshly chopped parsley over the dish to add color and fresh flavor.
Serve: Plate the shrimp and creamy saffron sauce alongside your preferred side dish. Garnish with lemon wedges for a bright, citrusy finish that cuts through the richness.

Notes

Be careful not to overcook the shrimp as they can become rubbery. Remove them from heat as soon as they turn pink.
Saffron is an expensive spice, so a little goes a long way. Soaking it in warm water enhances its flavor release.
This dish pairs wonderfully with steamed rice, crusty bread, or pasta to soak up the creamy sauce.
For a lighter version, substitute heavy cream with half-and-half or coconut cream, adjusting cooking time accordingly.
Ensure to use high-quality broth for a richer flavor true to the seafood component.