Creamy Garlic Paprika Shrimp

This creamy garlic paprika shrimp skillet is designed for those evenings when you want a luscious, flavorful dinner on the table fast. The combination of tender shrimp, a smoky and garlicky sauce enriched with cream, plus vibrant vegetables makes this dish a perfect balance of comfort and excitement. It comes together beautifully in under 30 minutes, making it ideal for weeknights without skimping on taste.

I first made this on a busy weeknight with limited time, and it quickly became a favorite for its simplicity and bold flavors. My family now asks for it regularly, especially when we want something special but quick.

Ingredients

• Shrimp: peeled and deveined for convenience and quick cooking, choose fresh or high-quality frozen shrimp for best texture
• Sea salt: enhances natural flavors, adjust based on saltiness of your shrimp or broth
• Black pepper: freshly cracked releases more aroma and sharpness
• Olive oil: extra virgin is best for a fragrant, fruity base
• Shallot: milder than onion and adds a subtle sweetness (pick firm, smooth shallots without soft spots)
• Red bell pepper: provides sweetness and crunch (use bright red to brighten colors)
• Garlic: fresh cloves bring sharpness and depth (avoid pre-minced since fresh packs more flavor)
• Tomato paste: gives rich umami and caramelized notes (opt for one without additives)
• Red pepper flakes: add a gentle heat, adjustable to your spice preference
• Broth: low sodium vegetable or chicken broth adds moisture and savory depth (homemade can elevate the taste)
• Paprika: smoky or sweet paprika adds warmth and color (choose Spanish paprika if possible for more complexity)
• Spinach: fresh baby spinach wilts quickly and offers a mild, fresh green element
• Heavy cream: brings luscious creaminess, use full fat for the richest sauce
• Lemon juice: brightens flavors with acidity, freshly squeezed is essential
• Parsley: fresh chopped for garnish adds freshness and color at the end
• Serving Suggestions: serve over cooked orzo, rice, or with crusty bread to soak up every drop of sauce

Instructions

Season the Shrimp:

Pat the shrimp dry thoroughly with paper towels to ensure they sear nicely. Evenly sprinkle half a teaspoon of sea salt and half a teaspoon of cracked black pepper for balanced seasoning. Set aside briefly to let seasoning penetrate.

Cook the Shrimp:

Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking. Arrange shrimp in a single layer, avoiding crowding or overlap, so they cook evenly. Let them sear untouched for three minutes until the undersides are beautifully browned. Flip shrimp and cook one more minute until the shrimp are firm to the touch, opaque, and cooked through. Transfer the shrimp to a plate and keep warm.

Sauté the Vegetables:

Lower the heat to medium. Add one more tablespoon of olive oil to the skillet along with the finely chopped shallots and red bell pepper. Cook gently for three to four minutes until softened and translucent, stirring occasionally. Add the minced garlic, tomato paste, and crushed red pepper flakes. Continue cooking for another two to three minutes, stirring frequently, until the garlic becomes fragrant and the tomato paste caramelizes slightly, deepening the flavor.

Deglaze and Simmer the Sauce:

Pour the broth into the skillet to deglaze, using a wooden spoon to scrape up any tasty brown bits stuck to the pan. Let the liquid simmer for about five minutes until it reduces by half, thickening and intensifying the sauce. Stir in the paprika and fresh baby spinach, cooking one to two minutes until the spinach just wilts and blends into the mixture.

Add Cream and Lemon:

Stir in the heavy cream and freshly squeezed lemon juice carefully, creating a rich, tangy sauce. Season gently with the remaining salt and a quarter teaspoon of black pepper. Taste and adjust seasoning as needed.

Finish and Serve:

Nestle the cooked shrimp back into the skillet, allowing them to warm gently in the sauce. Sprinkle bright fresh parsley over the top for a fragrant finishing touch. Serve immediately over warm cooked orzo or rice, or alongside crusty bread to soak up the luscious sauce.

Paprika is my favorite component here; its smoky warmth ties the creamy sauce and vegetables together beautifully. I remember the first time I made this dish when friends came over last minute and everyone was amazed that such an elegant meal could come together so fast. The brightness from the lemon juice cuts through the richness perfectly and leaves you wanting more.

Storage Tips

Refrigerate leftovers in an airtight container for up to three days. When reheating, warm gently on the stovetop over medium heat to avoid overcooking the shrimp. Adding a little extra lemon juice when reheating refreshes the flavors nicely.

Ingredient Substitutions

Try coconut milk instead of heavy cream for a dairy-free version; it will mellow the sauce somewhat but still provide creaminess. You can swap the spinach for kale or Swiss chard for a heartier green. Use half-and-half if you want a lighter sauce but note it may not thicken as much. For less heat, eliminate or reduce the red pepper flakes.

Serving Suggestions

This dish shines served over orzo for a light, tender pasta base. Fluffy white rice or brown rice also soak up the sauce beautifully. A thick crusty bread is perfect for dipping and makes this feel like a complete comfort meal. A crisp green salad tossed with lemon vinaigrette pairs well to balance richness.

This creamy garlic paprika shrimp skillet is simple to make and big on flavor. Serve immediately and enjoy.

Common Recipe Questions

→ What kind of shrimp works best for this dish?

Peeled and deveined raw shrimp are ideal, with medium to large sizes preferred for even cooking and a satisfying texture.

→ Can I substitute the heavy cream?

Yes, you can use coconut milk for a dairy-free alternative or half-and-half for a lighter touch, though this may affect the richness of the sauce.

→ What sides pair well with this skillet?

Cooked orzo, rice, or crusty bread complement the creamy sauce, helping to balance and enhance the flavors.

→ How do I prevent the shrimp from overcooking?

Cook shrimp until just firm and opaque, about 3–4 minutes total, to avoid rubbery texture and maintain juiciness.

→ Is this dish spicy?

It has a mild kick from red pepper flakes, which can be adjusted or omitted according to your heat preference.

→ Can I prepare this dish ahead of time?

Best enjoyed fresh, but leftovers can be refrigerated up to 3 days or frozen up to 3 months. Reheat gently before serving.