Description
Enjoy succulent sautéed shrimp in a luscious creamy saffron sauce, a Mediterranean-inspired dish that’s perfect for a special dinner or a weeknight treat.
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp (peeled and deveined, tails on or off)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 3 garlic cloves (minced)
- 1 small shallot (finely chopped)
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Shrimp: Heat olive oil and butter in a skillet. Cook shrimp until pink; set aside.
- Make the Sauce: Sauté garlic and shallot. Add wine and saffron; simmer. Stir in cream, season, and add lemon juice.
- Finish the Dish: Return shrimp to the skillet, toss in sauce, and warm through. Serve garnished with parsley.
Notes
- Serve over pasta, rice, or crusty bread.
- For a lighter option, use half-and-half instead of heavy cream.
- Opt for sustainably sourced shrimp for the best quality and environmental impact.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 210 mg
