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    • Saffron Shrimp Scampi

    Mark Sharron
    Easy
    20 minutes
    01-Feb
    Saffron Shrimp Scampi is a classic Italian dish that combines succulent shrimp with the unique flavour of saffron. This dish is incredibly easy to make and is sure to impress your family and friends. The combination of saffron, lemon juice, and white wine creates a savoury flavour that is sure to tantalize your taste buds. The shrimp is cooked in garlic-infused olive oil, making it a healthy option for any meal. Enjoy this delicious dish with a side of steamed vegetables or a salad for a complete meal.   
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    Ingredients

    • 1/2 teaspoon saffron threads
    • 1/4 cup dry white wine
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons minced garlic
    • 1/4 cup extra-virgin olive oil
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon red pepper flakes
    • 1 pound large shrimp, peeled and deveined
    • 2 tablespoons chopped fresh parsley
    • Lemon wedges, for serving

    Method

    • Saffron Shrimp Scampi: Step-by-Step Method
    • Place saffron threads in a small bowl, add 2 tablespoons of the white wine, and let steep for at least 10 minutes.
    • Pat shrimp dry with paper towels; season evenly with kosher salt and black pepper.
    • Peel and finely mince the garlic; chop the fresh parsley and set aside.
    • Pour the extra-virgin olive oil into a large skillet and heat over medium heat until shimmering.
    • Add minced garlic and red pepper flakes to the skillet, sauté for 30–45 seconds until fragrant, avoiding browning.
    • Increase heat to medium-high, add the shrimp in a single layer; cook undisturbed for 1–2 minutes.
    • Flip shrimp; immediately add remaining white wine, saffron-steeped wine, and lemon juice to the skillet.
    • Let mixture simmer for 2–3 minutes, turning shrimp as needed, until shrimp are just opaque and cooked through.
    • Remove skillet from heat; swirl in half the chopped parsley.
    • Transfer shrimp and pan sauce to a warm serving dish.
    • Garnish with remaining parsley and several lemon wedges.
    • Serve immediately, spooning sauce over shrimp and adding extra lemon to taste.