Creamy Garlic Paprika Shrimp (Printer-Friendly Version)
Tender shrimp cooked in a creamy garlic and paprika sauce with fresh spinach and lemon.
# What You'll Need:
→ Main Ingredients
01 -
1 lb peeled and deveined raw shrimp
02 -
1 tsp sea salt, divided
03 -
3/4 tsp cracked black pepper, divided
04 -
3 tbsp extra-virgin olive oil
05 -
1 large shallot, finely chopped (about 1/2 cup)
06 -
1/2 cup finely chopped red bell pepper
07 -
4 garlic cloves, minced
08 -
2 tbsp tomato paste
09 -
1/2 tsp crushed red pepper flakes
10 -
3/4 cup lower-sodium vegetable or chicken broth
11 -
2 tsp paprika
12 -
2 handfuls fresh baby spinach
13 -
1/2 cup heavy cream
14 -
1–2 tbsp fresh lemon juice (from 1 lemon)
15 -
2 tbsp chopped fresh parsley leaves
→ For Serving
16 -
Cooked orzo, rice, or crusty bread
# Steps to Follow:
01 -
Pat shrimp dry with paper towels and season evenly with 1/2 tsp salt and 1/2 tsp black pepper.
02 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 3 minutes. Flip and cook 1 more minute until shrimp are firm and opaque. Transfer to a plate.
03 -
Reduce heat to medium and add remaining 1 tbsp olive oil, shallots, and red bell pepper. Cook 3 to 4 minutes until softened. Stir in garlic, tomato paste, and crushed red pepper flakes; cook 2 to 3 minutes until fragrant.
04 -
Pour in broth to deglaze the skillet, scraping any browned bits. Simmer for 5 minutes, reducing liquid by half.
05 -
Stir in paprika and fresh spinach; cook 1 to 2 minutes until spinach wilts.
06 -
Add heavy cream and lemon juice, then season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Stir well.
07 -
Return shrimp to the skillet, spoon sauce over them, and garnish with chopped parsley. Serve immediately with cooked orzo, rice, or crusty bread.
# Additional Tips:
01 -
Add fresh lemon juice after reheating to enhance leftover flavor.
02 -
Avoid overcrowding shrimp during searing to ensure even cooking.