Creamy Garlic Paprika Shrimp

Creamy garlic paprika shrimp skillet is the answer when you crave something rich and comforting but need dinner on the table yesterday. Juicy shrimp are quickly pan-seared for a little color and sweetness then nestled into a velvety sauce with garlic tomato paste and cream. A handful of baby spinach and sweet red peppers lighten up the richness making every bite pop with flavor and color. This is my secret weapon for last-minute dinners that feel restaurant-worthy but take less than half an hour any night of the week.

I made this for the first time after a long day when I needed real comfort food in a hurry. Now even my pickiest eater scrapes the sauce from the skillet with crusty bread.

Ingredients

• Shrimp: look for peeled and deveined wild-caught shrimp for the juiciest texture and best flavor choose large or jumbo if possible
• Sea salt: brings out the natural sweetness of shrimp use flaky sea salt for the cleanest taste and start with less if using fine salt
• Black pepper: for gentle heat and depth freshly cracked makes a huge difference in aroma
• Olive oil: choose a fruity robust extra virgin for better flavor
• Shallot: adds delicate sweetness and complexity choose one that feels firm with tight skin
• Red bell pepper: for crunch and color always pick peppers that are heavy and glossy
• Garlic: fresh cloves give the brightest zing skip pre-minced jars
• Tomato paste: provides body and umami richness look for double-concentrated if possible
• Red pepper flakes: for subtle warmth adjust to taste or leave out for a milder version
• Broth: either vegetable or chicken will enrich the sauce but choose low-sodium to control saltiness
• Paprika: Spanish smoked paprika gives deeper flavor but sweet Hungarian works too
• Spinach: baby spinach wilts quickly and melts into the sauce check leaves are deep green without slimy spots
• Heavy cream: makes the sauce extra silky use the freshest possible for best mouthfeel
• Lemon juice: brightens everything up freshly squeezed is key avoid bottled juice
• Parsley: sprinkling fresh at the end lifts the whole dish flat-leaf or Italian parsley is more flavorful than curly
• Serving suggestion: cooked orzo or rice or crusty bread for soaking up every drop

Instructions

Season the Shrimp:

Pat the shrimp thoroughly dry using a paper towel this helps them sear instead of steaming. Season them evenly with half the sea salt and half the black pepper on both sides for best coverage.

Cook the Shrimp:

Heat two tablespoons of olive oil in a large skillet over medium-high until shimmering but not smoking. Arrange the shrimp in a single layer so each piece is in contact with the pan. Cook for three minutes without moving so they form a golden crust. Flip each shrimp gently and cook one additional minute just until they curl and turn opaque. Immediately transfer to a plate to prevent overcooking.

Sauté the Vegetables:

Turn the heat to medium then add the remaining olive oil. Add chopped shallot and diced red bell pepper to the skillet. Stir often and cook for three to four minutes until the vegetables soften and begin to caramelize gently without browning too much. Stir in the minced garlic tomato paste and red pepper flakes cooking for two to three minutes. The garlic should be deeply fragrant and tomato paste should darken for concentrated flavor.

Deglaze and Simmer:

Pour in the broth scraping up any flavorful bits from the skillet. Bring to a simmer and let the liquid reduce by half about five minutes to intensify the sauce. Stir in the paprika and fresh spinach. Cook for one or two minutes until the spinach just wilts but stays bright.

Add Cream and Lemon:

Pour in the heavy cream and add fresh lemon juice along with the remaining sea salt and black pepper. Stir gently to combine letting the sauce warm through and slightly thicken.

Finish the Dish:

Nestle the reserved shrimp back into the creamy sauce and spoon sauce over each piece to coat. Sprinkle with chopped parsley and serve hot over your choice of rice or orzo or alongside plenty of crusty bread.

This recipe has become a family favorite we gather around the skillet swiping every last bit of sauce from the pan on Sunday nights.

Storage Tips

Refrigerate leftovers in a sealed container up to three days. The sauce thickens and flavors meld even more after a night in the fridge. For reheating warm gently on the stove with a splash of broth or cream whisking so the sauce stays smooth.

Ingredient Substitutions

No heavy cream on hand Try coconut milk for a lighter and slightly nutty sauce or use half-and-half for a little less richness. You can swap spinach for chopped kale or Swiss chard. Craving extra spice Boost the red pepper flakes or add a dash of cayenne.

Serving Suggestions

I love to serve this over buttery orzo or fluffy jasmine rice. For a low-carb version try it alongside roasted cauliflower or spooned over sauteed zucchini noodles. Always serve with a lemon wedge and plenty of fresh herbs.

Cultural Notes

This dish is a nod to Mediterranean flavors where smoked paprika garlic and lemon are classic partners with seafood. Creamy skillet shrimp is common in Catalonia and Southern France but this version brings a touch of American comfort for busy weeknight cooks.

Seasonal Adaptations

Sub cherry tomatoes for bell pepper in summer for a fresh twist Add fresh basil in place of parsley during spring and early summer Swap in rainbow chard or arugula in colder months when spinach is scarce

Success Stories

A friend sent me a message after making this for their family—her kids who usually refuse shrimp actually asked for seconds. Even my neighbor who claims not to like paprika was convinced after one bite.

Freezer Meal Conversion

Spoon cooled creamy shrimp and sauce into a freezer-safe container leaving an inch at the top for expansion. Freeze up to three months. Defrost completely in the fridge overnight before reheating gently for lunch or dinner in minutes. The sauce stays flavorful even after freezing.

Serve this creamy shrimp skillet hot with extra herbs and lemon for a pop of brightness. It is the kind of meal everyone looks forward to and disappears fast.

Common Questions About Recipes

→ What kind of shrimp should I use?

Peeled and deveined raw shrimp, preferably medium or large, work best for even cooking and satisfying texture.

→ Can I substitute the heavy cream?

Yes, use coconut milk for a dairy-free version or half-and-half for a lighter touch; flavor and richness will change slightly.

→ What pairs well with this shrimp skillet?

Serve with cooked orzo, rice, or crusty bread to soak up the creamy, savory sauce for a complete meal.

→ How do I avoid overcooking the shrimp?

Cook shrimp just until pink and opaque, usually 3–4 minutes total. Overcooked shrimp become rubbery, so watch closely.

→ Is this dish spicy?

There’s a mild heat from red pepper flakes, but you can reduce or omit them to match your spice preference.

→ Can I make this ahead of time?

Best served fresh, but leftovers keep refrigerated up to 3 days or frozen for up to 3 months. Reheat gently before eating.