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.
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Watch the Video Below on How to Make Sautéed Shrimp in Creamy Saffron Sauce
Sautéed Shrimp in Creamy Saffron Sauce
- 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
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
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
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
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!
Get the Saffron Threads I used to make this recipe
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