Creamy Garlic-Paprika Shrimp Skillet Recipe
This Creamy Garlic-Paprika Shrimp Skillet is a flavorful and easy one-pan dish featuring tender shrimp simmered in a rich, garlicky, and slightly spicy creamy sauce with paprika, fresh spinach, and a hint of lemon. Perfectly seasoned and cooked to juicy perfection, this recipe is ideal served over rice, orzo, or with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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
- 3 Tbsp. extra-virgin olive oil
- 1 large shallot, finely chopped (about 1/2 cup)
- 1/2 cup finely chopped red bell pepper
- 4 garlic cloves, minced
Sauce Ingredients
- 2 Tbsp. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 3/4 cup lower-sodium vegetable or chicken broth
- 2 tsp. paprika
- 2 handfuls fresh baby spinach
- 1/2 cup heavy cream
- 1-2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. chopped fresh parsley leaves
For Serving
- Cooked orzo or rice, or crusty bread for dipping
Instructions
- Season the Shrimp: Pat the shrimp dry thoroughly with a paper towel, then season evenly with 1/2 teaspoon of sea salt and 1/2 teaspoon of cracked black pepper. This ensures the shrimp are well-flavored and helps achieve a good sear.
- Cook the 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 in a single layer without overlapping. Cook for 3 minutes, then flip and cook for an additional 1 minute until shrimp are firm and opaque. Remove the shrimp and transfer to a plate to prevent overcooking.
- Sauté Vegetables: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped shallots and red bell pepper and cook for 3 to 4 minutes until they soften. Then add 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, enhancing the sauce flavor.
- Deglaze and Simmer Sauce: Pour in the vegetable or chicken broth to deglaze the pan, scraping any browned bits off the bottom. Let the mixture simmer for 5 minutes or until the liquid reduces by about half, concentrating the flavors.
- Add Paprika and Spinach: Stir in the paprika and fresh baby spinach, cooking for 1 to 2 minutes until the spinach wilts and integrates into the sauce.
- Finish Sauce: Stir in the heavy cream and fresh lemon juice. Season the sauce with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper to balance all flavors.
- Combine Shrimp and Garnish: Nestle the pre-cooked shrimp back into the skillet, allowing them to warm through gently in the creamy sauce. Garnish the dish with chopped fresh parsley.
- Serve: Serve the creamy garlic-paprika shrimp hot over cooked orzo, rice, or alongside crusty bread for dipping into the luscious sauce.
Notes
- To Store: Leftovers can be refrigerated in an airtight container for up to 3 days to maintain freshness.
- To Reheat: Warm leftovers gently in a nonstick skillet over medium heat or microwave in 30-second increments, stirring between each to heat evenly. Adding a squeeze of fresh lemon juice can help brighten flavors.
- To Freeze: Freeze the cooked shrimp and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that shrimp texture might slightly change after freezing but flavor remains excellent.
