Coating anything in a saffron tomato cream sauce seems like a good idea to us. Whether you're cooking shrimp or our veggie version with cauliflower and butter beans, everyone will love the flavor of this dish. Smarts: Saffron can be an expensive spice, but a little goes a long way so no need to overdo it.
Garlic (for both shrimp and mushrooms) / Onions / Mushrooms / Parsley (for both shrimp and mushrooms) - Prep as directed. (Can be done up to 3 days ahead)
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Heat a saute pan over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes.
Add saffron infused wine and garlic. Saute for another minute or two, and then add in tomatoes, salt, pepper, and sweetener. Saute for ~5 minutes. At this point, you have the option of pureeing your sauce with an immersion blender directly in the pan, transferring the sauce to a blender to puree, or just skipping the puree step altogether.
Return (pureed or not) sauce to a simmer and then add in shrimp. Cook for 6 to 8 minutes, until shrimp is cooked through.
Remove saute pan from heat and fold in cream (if using) and finish with a squeeze of lemon juice and garnish with parsley.
Next heat a skillet or frying pan to medium-high heat. Add in cooking oil and then mushrooms to heated oil with white wine. Cook until softened, ~4 minutes.
Add garlic and cook for another minute. Finish with parsley and salt and pepper as needed.
Warm up leftover tortilla. Enjoy with shrimp and mushrooms. BTW, the saffron-tomato cream sauce will go great with the tortilla too!