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Shrimp in Saffron Tomato Cream Sauce
with garlic white wine mushrooms and leftover Spanish tortilla

Active: 35 min Total: 35 min
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.


Leftover Spanish Tortilla:
  • Leftover Spanish Tortilla - 4 slices
Shrimp in Saffron Cream Sauce:
  • Shrimp - 1 lb , peeled and deveined
  • Garlic - 2 cloves , minced
  • Onion - 1 , chopped
  • Parsley - 1/4 bunch , chopped
  • Saffron - a pinch
  • White wine - 2 Tbsp
  • Cooking oil - 1 Tbsp
  • Crushed tomatoes (14 oz / 397 g can) - 1 can
  • Salt - 1/4 tsp
  • Pepper - 1/4 tsp
  • Sweetener - 1 tsp ((Like sugar, honey, maple syrup))
  • Cream (opt) - 3 Tbsp
  • Lemon - 1/2 , juice of
Garlic White Wine Mushrooms:
  • Garlic - 2 cloves , minced
  • Mushrooms, brown - 1/2 lb
  • Parsley - 1/4 bunch , chopped
  • Cooking oil - 1 Tbsp
  • White wine - 2 Tbsp


  1. Shrimp - Rinse and defrost.
  2. 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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  1. Combine saffron and white wine.
  2. Heat a saute pan over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes.
  3. 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.
  4. Return (pureed or not) sauce to a simmer and then add in shrimp. Cook for 6 to 8 minutes, until shrimp is cooked through.
  5. Remove saute pan from heat and fold in cream (if using) and finish with a squeeze of lemon juice and garnish with parsley.
  6. 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.
  7. Add garlic and cook for another minute. Finish with parsley and salt and pepper as needed.
  8. Warm up leftover tortilla. Enjoy with shrimp and mushrooms. BTW, the saffron-tomato cream sauce will go great with the tortilla too!



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