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🍽️ Saffron Cream Pan with Asparagus and Shrimp

327 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 1 tbsp butter
• salt
• sugar
• 2 tbsp lemon juice
• 200 frozen peas
• 400 g pre-cooked large shrimp
• 200 g whipping cream
• 1 small box saffron
• cayenne pepper

Instructions

1. 1. Peel the asparagus completely.
2. 2. Trim off the hard, woody ends of the stalks.
3. 3. Cut the asparagus stalks into diagonal pieces about 3 cm long.
4. 4. Warm the butter in a large pan.
5. 5. Sweat the asparagus in it for 5 minutes.
6. 6. Add 2 pinches of salt, a pinch of sugar, and some lemon juice.
7. 7. Add the peas.
8. 8. Fry everything for another 3 minutes.
9. 9. Add the shrimp.
10. 10. Cover the pan.
11. 11. Warm the shrimp through on low heat for approx. 2 minutes.
12. 12. Place the shrimp and vegetables on two pre-warmed plates.
13. 13. Heat the cream in the pan.
14. 14. Dissolve the saffron threads in 1 tbsp of hot water.
15. 15. Add the saffron-water mixture to the cream.
16. 16. Let the sauce simmer briefly.
17. 17. Season the sauce with salt, cayenne pepper, and sugar.
18. 18. Remove the pan from the heat.
19. 19. Whisk the sauce frothy with a hand blender.
20. 20. Pour the sauce immediately over the shrimp and vegetables.
21. 21. Serve with small boiled potatoes.

Nutrition per serving

• kcal: 327
• Protein: 24 g · Fett/Fat: 21 g · Carbs: 11 g