Creamy Garlic Paprika Shrimp (Ready-to-Print Version)
Succulent shrimp in creamy garlic paprika sauce, finished with spinach and lemon. Ready in under 30 minutes.
# What You’ll Need:
→ Main
01 -
1 pound raw shrimp, peeled and deveined
02 -
1 teaspoon sea salt, divided
03 -
3/4 teaspoon cracked black pepper, divided
04 -
3 tablespoons 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 cloves garlic, minced
08 -
2 tablespoons tomato paste
09 -
1/2 teaspoon crushed red pepper flakes
10 -
3/4 cup low-sodium vegetable or chicken broth
11 -
2 teaspoons paprika
12 -
2 handfuls fresh baby spinach
13 -
1/2 cup heavy cream
14 -
1 to 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
15 -
2 tablespoons chopped fresh parsley leaves
→ Serving Suggestions
16 -
Cooked orzo, rice, or crusty bread
# Step-by-Step Guide:
01 -
Pat shrimp dry with paper towels. Season evenly with 1/2 teaspoon sea salt and 1/2 teaspoon cracked 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 for 1 minute longer, until shrimp are firm and opaque. Transfer shrimp to a plate.
03 -
Reduce heat to medium. Add remaining 1 tablespoon olive oil, shallots, and red bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables are softened. Add garlic, tomato paste, and red pepper flakes; cook for 2 to 3 minutes until fragrant and paste is caramelized.
04 -
Pour in broth to deglaze the pan, scraping up any browned bits. Simmer for 5 minutes or until the liquid is reduced by about half. Stir in paprika and baby spinach; cook for 1 to 2 minutes until spinach is wilted.
05 -
Stir in heavy cream and 1 to 2 tablespoons lemon juice. Season with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper.
06 -
Return cooked shrimp to the skillet and toss gently to coat. Garnish with chopped fresh parsley. Serve immediately with cooked orzo, rice, or crusty bread.
# Handy Tips:
01 -
For optimal texture, avoid overcooking the shrimp; they are done as soon as they turn opaque and firm. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.