Creamy Garlic Paprika Shrimp (Printer-Friendly)
Pan-seared shrimp in a creamy garlic paprika sauce with fresh spinach and red peppers, ideal for weeknight meals.
# What You’ll Need:
→ Seafood
01 -
1 pound peeled and deveined raw shrimp
→ Seasonings
02 -
1 teaspoon sea salt, divided
03 -
3/4 teaspoon cracked black pepper, divided
04 -
1/2 teaspoon crushed red pepper flakes
05 -
2 teaspoons paprika
→ Oils & Fats
06 -
3 tablespoons extra-virgin olive oil
07 -
1/2 cup heavy cream
→ Vegetables & Aromatics
08 -
1 large shallot, finely chopped (about 1/2 cup)
09 -
1/2 cup finely chopped red bell pepper
10 -
4 cloves garlic, minced
11 -
2 handfuls fresh baby spinach
→ Liquids
12 -
3/4 cup lower-sodium vegetable or chicken broth
13 -
1 to 2 tablespoons fresh lemon juice (from 1 lemon)
→ Herbs
14 -
2 tablespoons chopped fresh parsley leaves
# Steps to Make This:
01 -
Pat shrimp dry with a paper towel. Season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in the pan without overlapping. Cook for 3 minutes, then flip and cook an additional minute until shrimp are firm and opaque. Remove shrimp and set aside.
03 -
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Stir in shallots and red bell pepper, cooking for 3 to 4 minutes until softened. Add garlic, tomato paste, and red pepper flakes; cook 2 to 3 minutes until garlic is fragrant and tomato paste lightly caramelizes.
04 -
Pour in broth to deglaze the pan. Simmer for 5 minutes until reduced by about half. Stir in paprika and baby spinach, cooking 1 to 2 minutes until spinach wilts.
05 -
Incorporate the heavy cream and lemon juice into the skillet. Season with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
06 -
Return cooked shrimp to the skillet, nestling them in the sauce. Garnish with freshly chopped parsley. Serve immediately over cooked orzo, rice, or with crusty bread.
# Additional Notes:
01 -
Leftovers can be refrigerated for up to 3 days and gently reheated in a skillet or microwave. Freeze for up to 3 months in an airtight container; thaw overnight in the fridge before reheating.