Creamy Garlic Paprika Shrimp

This creamy garlic paprika shrimp skillet is the answer for nights when you want something luscious and deeply flavorful but are short on time. Plump shrimp get quickly pan-seared to a savory finish, then tossed into a silky sauce full of garlic, sweet paprika, spinach, and a little lemon for punch. I love how everything comes together fast with just a handful of ingredients, yet the final dish always feels special.

I made this dish on a whim during a frantic week and could not believe how satisfying it was after such little effort. Now it is in permanent rotation any time I want a dinner that tastes like a treat but is genuinely doable midweek.

Ingredients

• Shrimp: one pound peeled and deveined. Try to choose large or extra-large for juicy texture and buy wild-caught when possible for best flavor
• Sea salt: one teaspoon. This brings out shrimp flavor and seasons the sauce. Use kosher or flaky salt for gentle seasoning or reduce if using fine table salt
• Black pepper: three fourths teaspoon cracked. Rounds out the richness. Freshly cracked has more aroma
• Olive oil: three tablespoons. Use extra virgin for fruity notes and even searing
• Shallot: one large, finely chopped. Gives a sweet onion undertone. Look for firm dry shallots with shiny skins
• Red bell pepper: half cup finely diced. Brings natural sweetness and color. Choose glossy unwrinkled peppers
• Garlic: four cloves minced. Essential for depth and aroma. Use firm heavy cloves with tight skins
• Tomato paste: two tablespoons. With the garlic forms the umami backbone. Use concentrated paste for richer flavor
• Red pepper flakes: half teaspoon crushed for a gentle kick. Opt for fresh vibrant flakes
• Broth: three fourths cup lower sodium vegetable or chicken broth deglazes the pan and forms the sauce base. Look for clear broth with low additives
• Paprika: two teaspoons Spanish or smoked for warmth and complexity. Opt for vivid red powder with a gently smoky aroma
• Spinach: two generous handfuls baby spinach for a bright fresh counterpoint. Use crisp leaves free from wilting
• Heavy cream: half cup for velvet richness. Use fresh cream with sweet flavor
• Lemon juice: one to two tablespoons from a fresh lemon lifts all the flavors. Choose bright juicy lemons with smooth skins
• Parsley: two tablespoons freshly chopped for an herby pop. Select vibrant green flat leaf parsley
• Serving suggestions: cooked orzo or rice or crusty bread. Anything that will soak up the creamy sauce

Instructions

Season Shrimp:

Pat shrimp dry thoroughly with paper towels so they sear instead of steam. Season evenly with half the salt and half the black pepper. Make sure all sides are coated as this initial seasoning is key to flavor.

Cook Shrimp:

Pour two tablespoons of olive oil into a large skillet and bring to medium-high heat. When the oil shimmers and is hot but not smoking arrange the shrimp in a single layer. Try not to crowd the pan as this ensures a golden sear. Let them cook undisturbed for three minutes until the underside is deep pink and edges curl. Flip each shrimp and cook one minute longer until opaque and firm. Transfer all shrimp to a plate to rest. Covered loosely keeps them moist.

Sauté Vegetables:

Lower the heat to medium and add the remaining tablespoon oil. Add finely chopped shallots and diced red bell pepper. Cook for three to four minutes stirring frequently until soft and fragrant. The shallots should become translucent. Add minced garlic tomato paste and red pepper flakes. Stir and cook another two to three minutes until the garlic is aromatic and the tomato paste turns a deeper brick red. This step builds the savory flavor base.

Deglaze And Simmer:

Pour in the broth while scraping up any browned bits clinging to the pan edges. Increase heat to bring to a gentle simmer. Let it cook for about five minutes or until the liquid visibly reduces by about half. Stir in paprika and nestle handfuls of spinach into the sauce. Cook for just one to two minutes letting the spinach wilt but stay bright.

Add Cream And Lemon:

Stir in heavy cream and squeeze fresh lemon juice directly into the sauce to taste. Add remaining sea salt and black pepper. Stir gently until the sauce is combined and starting to thicken. The lemon juice will help cut through the richness and add a fresh note.

Finish Dish:

Return the seared shrimp and any juices that have collected on the plate back into the pan. Gently tuck the shrimp into the sauce making sure everything is heated through. Remove from heat. Sprinkle with freshly chopped parsley. Spoon over a bed of orzo rice or simply serve with good crusty bread to soak up every drop of savory sauce.

My absolute favorite ingredient in this recipe is the smoked paprika which turns the creamy sauce into something unforgettable. Watching my family swipe up the last of the sauce with bread is a happy kitchen memory every time.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days. If you need to reheat microwave in short bursts or use a skillet on low so the cream does not split. This dish also freezes for up to three months but the shrimp texture will change slightly after thawing and reheating.

Ingredient Substitutions

Swap heavy cream for coconut milk if you want a dairy free version or use half and half for a lighter touch. If you do not have shallots use a small sweet onion instead. Baby kale or swiss chard can stand in for spinach if needed.

Serving Suggestions

Serve shrimp and creamy sauce over delicate orzo for a date night home cooked feel. Pair with steamed rice quinoa or even mashed potatoes for a hearty variation. Crusty bread works best for sopping up every bit of garlicky cream.

Cultural Notes

Creamy paprika sauces have roots in Central and Eastern European cuisine but this recipe draws inspiration from modern Mediterranean flavors. Adding spinach and lemon balances traditions with a fresh easy twist for busy cooks.

Seasonal Adaptations

Add fresh cherry tomatoes in summer for extra sweetness. Use baby kale in colder months for more earthy flavor. Top with chives or dill in spring for a green finish.

Helpful Notes

This meal feels elegant but is really a one pan wonder. Shrimp cook quickly and should not be left unattended or they will go rubbery. Letting the tomato paste caramelize is not to be rushed as it deepens the flavor greatly.

Success Stories

The first time I served this to guests it was gone in minutes and nobody guessed it took less than half an hour. Now it is my go to for effortless entertaining or when I want a little luxury on a weeknight.

Freezer Meal Conversion

You can freeze this dish for up to three months in an airtight container. Thaw slowly in the fridge and gently reheat either stovetop or in the microwave for best results. For meal prep purposes I like to store the creamy shrimp sauce as a base then make fresh rice or orzo each time.

This is the kind of shrimp dinner that feels restaurant special but is effortless for any night. Enjoy every creamy savory bite!

Your Recipe Questions Answered

→ What type of shrimp works best for this dish?

Peeled and deveined raw shrimp, medium or large size, ensure even cooking and the ideal texture in the skillet.

→ Can I substitute heavy cream?

Coconut milk offers a dairy-free twist, while half-and-half produces a lighter but less creamy result. Adjust to your preference.

→ What pairs well with this skillet?

It’s delicious served over orzo, rice, or with crusty bread to absorb the creamy, savory sauce.

→ How can I keep shrimp from overcooking?

Cook shrimp just until they’re opaque and firm, usually 3-4 minutes, to keep them juicy and tender.

→ Can this skillet be made ahead?

It’s best enjoyed fresh, but you can refrigerate leftovers for up to 3 days or freeze for up to 3 months and reheat gently.

→ Is the dish spicy?

There’s a mild kick from red pepper flakes, but you can adjust the quantity or omit to suit your taste.