These Sautéed Shrimp in Creamy Saffron Sauce are seriously one of the BEST shrimp dishes I have ever tasted. Loaded with an insane amount of flavor, super easy to make and done in 20 minutes. Serve these shrimp as a tapas dish or pour them over pasta for an incredible dinner.
To make the cream sauce, I used heavy cream. The secret when working with heavy cream, is to mix it continuously on a low-medium heat. So important to mix continuously, otherwise the cream will curd. I went for 5 to 6 minutes, which gives you a thick sauce. If you want a thinner sauce, go for 3 to 4 minutes.
I also used some high-quality saffron threads to make the cream sauce. So important to use the best quality saffron to make this sauce. Otherwise, the entire recipe won´t have that magical flavor.
TIPS & TRICKS to make this Recipe: To make things easier and cheaper, I used frozen shrimp that I thawed out. So important to pat the shrimp completely dry with paper towels before cooking them. This removes any of the excess liquid to give the shrimps and incredible flavor & texture. If you prefer, you can skip on the heavy cream and use Greek yogurt. Just make sure it is at room-temperature and only cook for 1 minute.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMOND PANS
HIGH-QUALITY SAFFRON
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Sautéed Shrimp in Creamy Saffron Sauce
Sautéed Shrimp in Creamy Saffron Sauce
Ingredients
- 12 raw jumbo shrimp peeled & deveined
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/2 shallot
- 1 tsp cornstarch
- 1/4 cup white wine
- 1/2 tsp saffron threads
- 1/2 cup heavy cream
- handful freshly chopped parsley
- sea salt
- black pepper
Instructions
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Heat a 1/4 cup of white wine in a saucepan, once it comes to a light boil transfer the hot wine into a bowl, pinch in 1/2 tsp saffron threads and set aside to allow the saffron to infuse with the white wine
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Finely mince 2 cloves garlic, finely dice 1/2 of a shallot, finely chop a handful of fresh parsley and pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels, then season the shrimp with sea salt & black pepper
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Heat a nonstick fry pan with a medium-high heat, after 4 minutes pour in a generous tablespoon of extra virgin olive oil and swirl the pan so it coats the entire surface, instantly add in the shrimps, mix occasionally, after 1 1/2 to 2 minutes remove the shrimps from the pan and transfer to a bowl
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Using the same pan, lower the fire to a low-medium heat, add in another tablespoon of extra virgin olive oil, the diced shallots and the minced garlic, mix continuously, after 30 seconds add in 1 teaspoon of cornstarch and mix together until well combined, then add in the saffron infused white wine and 1/2 cup of heavy cream, continue to mix continuously so the cream does not curd, after 5 to 6 minutes season with sea salt & black pepper and quickly mix together, turn off the heat, add in the cooked shrimp and 1 tablespoon of freshly chopped parsley, mix together until well combined, transfer to a shallow bowl, serve next to a crusty baguette, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this recipe
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DavidF
30 . Oct . 2025This is an incredible recipe, People. I don’t know where my comments from the past went, but we made this a few years ago (when Albert released the recipe, at first). And, gosh, we loved it. It has such great taste. We didn’t use wine, but we used chicken broth. But, still tastes so heavenly. And, it’s fast to make. I even think it’s cheap to throw together. Another winner, Albert.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
30 . Oct . 2025Kerry
06 . Nov . 2022Really delicious! I doubled the recipe for one pound of shrimp and served on linguine. Also added a couple dried Spanish chiles because I like a kick!
Spain on a Fork
Sounds amazing! Much love 🙂
07 . Nov . 2022