Creamy Garlic Paprika Shrimp (Printer-Friendly)
Pan-seared shrimp with creamy garlic paprika sauce, baby spinach, and red peppers for a quick dinner.
# What You’ll Need:
→ Seafood
01 -
1 pound peeled and deveined raw shrimp
02 -
1 teaspoon sea salt, divided
03 -
3/4 teaspoon cracked black pepper, divided
04 -
3 tablespoons extra virgin olive oil, divided
→ Vegetables & Aromatics
05 -
1 large shallot, finely chopped (about 1/2 cup)
06 -
1/2 cup finely chopped red bell pepper
07 -
4 cloves garlic, minced
08 -
2 handfuls fresh baby spinach
→ Pantry & Spices
09 -
2 tablespoons tomato paste
10 -
1/2 teaspoon crushed red pepper flakes
11 -
3/4 cup lower-sodium vegetable or chicken broth
12 -
2 teaspoons paprika
→ Dairy & Herbs
13 -
1/2 cup heavy cream
14 -
1 to 2 tablespoons fresh lemon juice (from 1 lemon)
15 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Pat shrimp dry with paper towels. Season evenly with 1/2 teaspoon sea salt and 1/2 teaspoon cracked black pepper.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in the pan without overlapping and cook for 3 minutes. Flip and cook for an additional 1 minute until shrimp are firm and opaque. Remove shrimp to a plate.
03 -
Reduce heat to medium. Add remaining 1 tablespoon olive oil, finely chopped shallots, and red bell pepper to the skillet. Cook for 3 to 4 minutes until softened. Stir in minced garlic, tomato paste, and crushed red pepper flakes, cooking 2 to 3 minutes until garlic is fragrant and tomato paste caramelizes.
04 -
Pour in broth to deglaze the pan, scraping up any browned bits. Simmer for 5 minutes or until the liquid reduces by approximately half. Stir in paprika and fresh baby spinach, cooking 1 to 2 minutes until spinach wilts.
05 -
Add heavy cream and fresh lemon juice to the skillet. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper. Stir to combine.
06 -
Return cooked shrimp to the skillet and nestle them into the sauce. Garnish with chopped fresh parsley. Serve over cooked orzo, rice, or with crusty bread.
# Helpful Hints:
01 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on stovetop or microwave in short increments. Adding fresh lemon juice after reheating helps restore brightness.