Description
A luxurious and flavorful dish featuring tender sautéed shrimp enveloped in a rich and creamy saffron-infused sauce, perfect for an elegant weeknight dinner or special occasion. This recipe combines the natural sweetness of shrimp with aromatic saffron, creamy Parmesan, and a hint of lemon for brightness, served best over pasta, rice, or alongside crusty bread.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Cooking Fats and Flavorings
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
Sauce Components
- 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, combine the saffron threads with 2 tablespoons of warm water. Allow it to steep while you prepare the other ingredients, releasing its vibrant color and unique aroma.
- Season Shrimp: Pat the shrimp dry with a paper towel. Sprinkle them evenly with smoked paprika, salt, and pepper to enhance their natural flavor.
- Sauté Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes on each side, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Cook Garlic: In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant but not browned, releasing its pungent flavor into the fat.
- Deglaze Pan: Pour in the white wine if using, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, concentrating its flavor.
- Add Saffron Sauce: Stir in the saffron along with its infused water. Then pour in the heavy cream and bring the mixture to a gentle simmer. This will create a rich, creamy base colored delicately by the saffron.
- Thicken Sauce: Mix in the grated Parmesan cheese and lemon juice. Cook the sauce for an additional 3 to 5 minutes, stirring occasionally, until it thickens slightly and becomes silky smooth.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss gently to coat them evenly with the creamy saffron sauce. Heat through for a minute or two without overcooking the shrimp.
- Serve: Transfer the shrimp and sauce to serving plates. Garnish generously with chopped fresh parsley. Serve immediately over pasta, rice, or alongside crusty bread to soak up the luscious sauce.
Notes
- For a lighter sauce, substitute half of the heavy cream with whole milk to reduce richness without sacrificing creaminess.
- Add a pinch of red pepper flakes during the garlic step for a mild spicy kick.
- Make sure not to overcook the shrimp as they can become tough; remove them from heat as soon as they are just pink.
- Use good quality saffron for best aroma and color; a little goes a long way.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 235 mg
