Shrimp in Saffron Cream

Serves 2 as a main course

You’ll need:

1 pound 16–20 shrimp, shell removed
1–2 cups heavy cream
1 small shallot, diced
2 cloves garlic, diced
1 small pinch saffron threads
Chopped parsley, as garnish
1 lemon

To make:

1. Bring the cream to a very gentle simmer in a saucepan over low heat. Once you see the first bubble, turn off the heat and stir in the saffron. Allow to infuse.
2. In a shallow pan over medium heat, sauté the shallows in two tablespoons olive oil until fragrant, then add the garlic.
3. Add the shrimp to the pan, season with a tablespoon of salt, a teaspoon of pepper, and the juice of a lemon. Cook until they are almost pink, about 2–3 minutes.
4. Add the saffron-infused cream to the pan and finish cooking the shrimp, stirring once in a while.
5. Serve in a warmed plate with parsley.