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Creamy Garlic-Paprika Shrimp Skillet Recipe

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4 from 9 reviews

Creamy Garlic-Paprika Shrimp Skillet is a quick and flavorful weeknight dinner that features pan-seared shrimp sautéed with shallots, red bell pepper, and garlic in a rich, creamy paprika sauce. Enhanced with fresh spinach, lemon juice, and parsley, this dish delivers a perfect balance of savory and tangy flavors in just 30 minutes.

Ingredients

Shrimp and Seasoning

  • 1 lb. peeled and deveined raw shrimp
  • 1 tsp. sea salt, divided (reduce to 3/4 tsp. if using fine table salt)
  • 3/4 tsp. cracked black pepper, divided

Vegetables and Aromatics

  • 1 large shallot, finely chopped (about 1/2 cup)
  • 1/2 cup finely chopped red bell pepper
  • 4 garlic cloves, minced

Sauces and Seasonings

  • 2 Tbsp. tomato paste
  • 1/2 tsp. crushed red pepper flakes
  • 3/4 cup lower-sodium vegetable or chicken broth
  • 2 tsp. paprika

Greens and Dairy

  • 2 handfuls fresh baby spinach
  • 1/2 cup heavy cream

Finishing Ingredients

  • 1-2 Tbsp. fresh lemon juice (from 1 lemon)
  • 2 Tbsp. chopped fresh parsley leaves
  • 3 Tbsp. extra-virgin olive oil (divided)

Instructions

  1. Season Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture, then season evenly with 1/2 teaspoon of sea salt and 1/2 teaspoon of cracked black pepper.
  2. Cook Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the shrimp in the pan, spreading them out to avoid overlapping. Cook for 3 minutes on one side until they begin to turn pink and opaque, then flip and cook for an additional 1 minute until firm to the touch. Remove shrimp from the pan and set aside on a plate.
  3. Sauté Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped shallots and red bell pepper, cooking for 3 to 4 minutes until they soften.
  4. Add Aromatics and Tomato Paste: Stir in the minced garlic, tomato paste, and crushed red pepper flakes. Cook for 2 to 3 minutes until the garlic is fragrant and the tomato paste caramelizes slightly.
  5. Deglaze and Simmer: Pour in the broth to deglaze the pan, scraping up any browned bits from the bottom. Allow the liquid to simmer for about 5 minutes until it reduces by half.
  6. Add Paprika and Spinach: Stir in the paprika and fresh baby spinach leaves, cooking for 1 to 2 minutes until the spinach wilts.
  7. Finish the Sauce: Stir in the heavy cream and lemon juice. Season the sauce with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, adjusting to taste.
  8. Combine and Garnish: Nestle the cooked shrimp back into the skillet to warm through. Garnish with chopped fresh parsley. Serve the creamy garlic-paprika shrimp skillet over rice, orzo, or with crusty bread for a complete meal.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
  • Adjust the crushed red pepper flakes according to your spice preference.
  • Serve with rice, orzo, or crusty bread to soak up the flavorful sauce.
  • Make sure not to overcrowd the skillet when cooking shrimp to ensure even searing.
  • Fresh lemon juice brightens the rich sauce, but you can add more or less depending on your taste.

Find it online: https://recipeplenty.com/creamy-garlic-paprika-shrimp-skillet-recipe/