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Creamy Garlic-Paprika Shrimp Skillet Recipe

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4.1 from 13 reviews

This Creamy Garlic-Paprika Shrimp Skillet is a flavorful and quick dish combining succulent shrimp sautéed with aromatic garlic, smoky paprika, and fresh vegetables in a rich, creamy sauce. Perfect for a wholesome weeknight dinner, it pairs beautifully with rice, orzo, or crusty bread for dipping.

Ingredients

Shrimp and Seasoning

  • 1 lb. peeled and deveined raw shrimp
  • 1 tsp. sea salt, divided (reduce to 3/4 tsp. if using fine table salt)
  • 3/4 tsp. cracked black pepper, divided
  • 3 Tbsp. extra-virgin olive oil, divided

Vegetables and Aromatics

  • 1 large shallot, finely chopped (about 1/2 cup)
  • 1/2 cup finely chopped red bell pepper
  • 4 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1/2 tsp. crushed red pepper flakes

Liquids and Finishing Ingredients

  • 3/4 cup lower-sodium vegetable or chicken broth
  • 2 tsp. paprika
  • 2 handfuls fresh baby spinach
  • 1/2 cup heavy cream
  • 1-2 Tbsp. fresh lemon juice (from 1 lemon)
  • 2 Tbsp. chopped fresh parsley leaves

To Serve

  • Cooked orzo, rice, or crusty bread for dipping

Instructions

  1. Season and Cook Shrimp: Pat the shrimp dry with a paper towel, then season evenly with 1/2 tsp. sea salt and 1/2 tsp. black pepper. Heat 2 Tbsp. of extra-virgin olive oil in a large skillet over medium-high heat. When the oil is hot, arrange the shrimp in a single layer without overlapping and cook for 3 minutes. Flip the shrimp and cook for an additional 1 minute until they become firm to the touch and opaque. Remove shrimp from the skillet and transfer to a plate.
  2. Sauté Vegetables: Lower the heat to medium. Add the remaining 1 Tbsp. olive oil to the same skillet. Add the finely chopped shallots and red bell pepper. Cook for 3 to 4 minutes until the vegetables soften.
  3. Add Garlic, Tomato Paste, and Spices: Stir in the minced garlic, tomato paste, and crushed red pepper flakes. Cook for 2 to 3 minutes until the garlic is fragrant and the tomato paste caramelizes, enhancing the depth of flavor.
  4. Deglaze and Simmer: Pour in the vegetable or chicken broth to deglaze the pan, scraping the bottom to lift any flavorful browned bits. Let it simmer for about 5 minutes, or until the liquid reduces by about half.
  5. Add Paprika and Spinach: Stir in the paprika and fresh baby spinach. Cook for 1 to 2 minutes until the spinach wilts completely.
  6. Finish the Sauce: Stir in the heavy cream and fresh lemon juice. Season with the remaining 1/2 tsp. sea salt and 1/4 tsp. black pepper. Nestle the cooked shrimp back into the skillet and allow to warm through.
  7. Garnish and Serve: Sprinkle chopped fresh parsley over the top. Serve the creamy garlic-paprika shrimp skillet hot over cooked orzo, rice, or alongside crusty bread for dipping.

Notes

  • Use peeled and deveined shrimp for convenience and best texture.
  • Adjust crushed red pepper flakes for spice preference.
  • Lower-sodium broth helps control saltiness in the dish.
  • Heavy cream adds richness; for a lighter option, substitute with half-and-half or coconut cream.
  • Serve immediately for best flavor and texture.

Find it online: https://recipefeastful.com/creamy-garlic-paprika-shrimp-skillet-recipe/