Creamy Garlic Paprika Shrimp

This creamy garlic paprika shrimp skillet is a quick and indulgent meal perfect for weeknights when you want something flavorful without spending hours in the kitchen. Tender shrimp pan-seared to perfection are simmered in a rich sauce made with garlic, tomato paste, and a splash of cream. Fresh baby spinach and red bell peppers add color and texture, while paprika and lemon juice bring a nice warmth and brightness. It pairs wonderfully with orzo, rice, or crusty bread to soak up every bit of sauce.

I first whipped this up on a hectic weeknight when I needed something quick but special. Now it’s one of my go-to dishes because it feels indulgent yet never takes too long.

Ingredients

• Shrimp: one pound peeled and deveined raw shrimp for quick cooking and tender bites
• Sea salt: one teaspoon divided Use less if your salt is very fine to avoid over-salting
• Black pepper: three quarters teaspoon cracked for a fresh peppery kick
• Olive oil: three tablespoons extra-virgin to add richness and help sear the shrimp nicely
• Shallot: one large finely chopped Adds a mild onion flavor, choose firm and dry
• Red bell pepper: half a cup finely chopped Provides sweetness and crunch, pick firm peppers with glossy skin
• Garlic: four cloves minced Garlic infuses the sauce with its famous aromatic depth
• Tomato paste: two tablespoons Concentrated tomato flavor that caramelizes beautifully, opt for good quality
• Red pepper flakes: half a teaspoon crushed Adds a mellow heat you can adjust to taste
• Broth: three quarters cup lower-sodium vegetable or chicken broth to deglaze and deepen sauce flavor
• Paprika: two teaspoons Smoked or sweet paprika adds warm color and earthiness
• Fresh baby spinach: two handfuls Offers a tender green boost and color contrast
• Heavy cream: half a cup Brings richness and creamy texture to the sauce
• Lemon juice: one to two tablespoons fresh squeezed to brighten and balance the creaminess
• Parsley: two tablespoons chopped fresh parsley leaves for a fresh herbal finish
• Serving suggestions: Cooked orzo, rice, or crusty bread are perfect to enjoy the sauce fully

Instructions

Season shrimp:

Pat the shrimp dry using a paper towel thoroughly to ensure a good sear. Season the shrimp evenly with half a teaspoon each of sea salt and black pepper to enhance their natural flavor.

Cook shrimp:

Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer, avoiding overlap which can cause steaming. Cook for three minutes undisturbed to develop a nice sear. Flip the shrimp and cook one more minute until they are opaque and firm to the touch. Transfer shrimp to a plate to prevent overcooking.

Sauté vegetables:

Lower your heat to medium and add the remaining one tablespoon of olive oil to the same skillet. Toss in the finely chopped shallots and red bell peppers. Cook three to four minutes stirring occasionally until the vegetables become soft but not browned. Add minced garlic, tomato paste, and crushed red pepper flakes. Cook for two to three minutes stirring often to let the garlic release aroma and caramelize the tomato paste, intensifying the sauce flavor.

Deglaze and simmer:

Pour the broth into the skillet and scrape the bottom with a wooden spoon to loosen browned bits; this adds depth to your sauce. Let it simmer for five minutes until the liquid reduces by about half, concentrating flavor. Sprinkle in the paprika, then stir in the fresh baby spinach. Cook one to two minutes until the spinach is just wilted but still bright green.

Add cream and lemon:

Stir in the heavy cream and fresh lemon juice to the skillet. Season with the remaining half teaspoon of sea salt and quarter teaspoon black pepper. The cream will thicken slightly, creating a velvety sauce, while lemon juice offers a vital fresh zing that balances richness.

Finish dish:

Nestle the cooked shrimp back into the skillet, allowing the shrimp to warm gently in the sauce. Sprinkle with chopped fresh parsley for a burst of color and freshness. Serve immediately with orzo, rice, or crusty bread to enjoy every saucy bite.

My favorite ingredient has to be paprika. It adds that subtle smoky warmth that makes the sauce truly comforting and inviting. This dish reminds me of a family gathering where the whole table was passing around pieces of crusty bread to soak up the last creamy sauce; those moments of shared enjoyment make this recipe even more special.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stovetop to avoid overcooking the shrimp and breaking the sauce. Adding a squeeze of lemon juice upon reheating helps revive the flavors.

Ingredient Substitutions

You can swap heavy cream with coconut milk for a dairy-free version. This will add a slightly different but pleasant flavor. For those who prefer lighter dishes, half-and-half can work as well but may result in a less thick sauce. Fresh spinach can be replaced with kale or Swiss chard but add it a bit earlier as these greens take longer to wilt.

Serving Suggestions

This shrimp skillet shines over orzo or fluffy white rice to catch every bit of sauce. Crusty artisan bread is ideal for dipping and adds a satisfying texture contrast. A simple side salad with a lemon vinaigrette pairs nicely to lighten the meal.

Serve immediately with warm orzo, rice, or crusty bread to soak up the sauce. A final squeeze of lemon and a sprinkle of parsley elevates the dish.

FAQs About This Recipe

→ What kind of shrimp works best for this dish?

Peeled and deveined raw shrimp, preferably medium to large sized, cook evenly and provide a firm, hearty texture.

→ Can I substitute the heavy cream?

Coconut milk is a good dairy-free alternative, or half-and-half can be used for a lighter version, though both may affect the richness.

→ What can I serve with this skillet?

Cooked orzo, rice, or crusty bread are excellent choices to complement and soak up the rich sauce.

→ How do I prevent shrimp from overcooking?

Cook shrimp until they are just firm and opaque, typically 3 to 4 minutes total, as overcooking makes them rubbery.

→ Can I make this dish ahead of time?

For best flavor, serve freshly made, but leftovers can be refrigerated up to 3 days or frozen for 3 months. Reheat gently before serving.

→ Is this dish spicy?

It has a mild heat from red pepper flakes, adjustable or removable according to personal taste.