Saffron Prawns With Sauteed Spinach Recipe

Name: Saffron Prawns With Sauteed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound prawns deveined, tails on; 4 tablespoons butter; 1/4 cup olive oil; 1/2 tablespoon saffron threads; 2 tablespoons garlic minced; 2 tablespoons shallots minced; 1 tablespoon parsley finely chopped; 1 tablespoon chives finely chopped; 1 cup dry white wine; 3 tablespoons olive oil; 1 pound baby spinach leaves washed and lightly patted with paper towels; 2 tablespoons chopped garlic; 1 lemon

Servings: persons

1 pound prawns deveined, tails on
4 tablespoons butter
1/4 cup olive oil
1/2 tablespoon saffron threads
2 tablespoons garlic minced
2 tablespoons shallots minced
1 tablespoon parsley finely chopped
1 tablespoon chives finely chopped
1 cup dry white wine
3 tablespoons olive oil
1 pound baby spinach leaves washed and lightly patted with paper towels
2 tablespoons chopped garlic
1 lemon

1
In a large saute pan, melt the butter over medium high heat, add the olive oil.
2
Over the pan, rub the saffron threads between your fingers to break them up and allow them to sprinkle into the butter and oil.
3
Add the garlic and shallots and stir up the mixture.
4
Place the prawns into pan.
5
Let them cook on each side until they just loose their translucency, about 2 minutes per side.
6
Remove the prawns from the pan and cover with foil.
7
Pour the white wine into the pan, increase the heat to high. Stir regularly until the sauce is reduced by about a third. Sprinkle in the parsley.
8
The prawns are delicious served on top of pasta, rice or risotto Milianese. Spoon some of the sauce over the meal, sprinkle with the chives, some fresh grated parmesean and enjoy.
9
For the spinach:
10
Into a large saute pan, over medium high heat, pour the olive oil.
11
Allow to heat for a couple of minutes.
12
Then add the spinach by handfuls. Let the bottom level of leaves wilt a little before stiring up the pile of spinach.
13
Slowly toss the spinach until it is about 3/4 of the way wilted (about 3 minutes).
14
Sprinkle the spinach with the garlic and lemon juice and stir it up.
15
Cover with a lid or foil.
16
Turn off the heat and allow to sit for at least 5 minutes and up to 15.
17
If it gets too cool, you can turn up the heat and gently toss the leaves until just warm.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound prawns deveined, tails on, 4 tablespoons butter, 1/4 cup olive oil, 1/2 tablespoon saffron threads, and more.

Yes, Saffron Prawns With Sauteed Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron Prawns With Sauteed Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions