Creamy Garlic Paprika Shrimp (Printer-Friendly)

Juicy shrimp in a creamy garlic paprika sauce with spinach, red pepper, and lemon. Quick weeknight skillet meal.

# List of Ingredients:

→ Seafood

01 - 1 pound raw shrimp, peeled and deveined

→ Seasonings

02 - 1 teaspoon sea salt, divided
03 - 3/4 teaspoon cracked black pepper, divided
04 - 2 teaspoons paprika
05 - 1/2 teaspoon crushed red pepper flakes

→ Aromatics and Vegetables

06 - 3 tablespoons extra-virgin olive oil
07 - 1 large shallot, finely chopped (about 1/2 cup)
08 - 1/2 cup finely chopped red bell pepper
09 - 4 cloves garlic, minced
10 - 2 handfuls fresh baby spinach

→ Sauce Ingredients

11 - 2 tablespoons tomato paste
12 - 3/4 cup low-sodium vegetable or chicken broth
13 - 1/2 cup heavy cream
14 - 1 to 2 tablespoons fresh lemon juice (from 1 lemon)

→ Fresh Herbs

15 - 2 tablespoons chopped fresh parsley leaves

→ Suggested Accompaniments

16 - Cooked orzo, rice, or crusty bread, for serving

# Preparation Steps:

01 - Pat the shrimp dry with paper towels. Season evenly with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 3 minutes. Flip and cook an additional minute until shrimp are firm and opaque. Transfer cooked shrimp to a plate.
03 - Reduce heat to medium. Add remaining 1 tablespoon olive oil, chopped shallot, and chopped red bell pepper. Sauté for 3 to 4 minutes until vegetables are softened. Add minced garlic, tomato paste, and red pepper flakes; cook for 2 to 3 minutes until aromatic and the tomato paste is caramelized.
04 - Deglaze the skillet by pouring in broth and simmer for about 5 minutes or until the liquid is reduced by half. Stir in paprika and add baby spinach; cook for 1 to 2 minutes until spinach is wilted.
05 - Stir in heavy cream and fresh lemon juice. Season with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper.
06 - Return cooked shrimp and accumulated juices to the skillet. Gently toss to coat in the sauce and heat through. Sprinkle with chopped fresh parsley and serve over cooked orzo, rice, or with crusty bread.

# Additional Suggestions:

01 - For best texture, serve freshly cooked. Leftovers can be refrigerated up to 3 days or frozen for up to 3 months. Reheat gently and add fresh lemon juice to revive flavor.
02 - Peeled and deveined medium to large shrimp are recommended for even cooking.
03 - If desired, adjust red pepper flakes to control spice level.

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