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Creamy Garlic-Paprika Shrimp Skillet Recipe

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4.2 from 13 reviews

This Creamy Garlic-Paprika Shrimp Skillet is a flavorful one-pan meal that combines tender shrimp with a rich, creamy sauce infused with garlic, paprika, and a hint of heat from red pepper flakes. Enhanced with fresh spinach and brightened with lemon juice, this dish is perfect served over rice, orzo, or with crusty bread for dipping. Ready in just 30 minutes, it's an ideal quick and satisfying dinner.

Ingredients

Shrimp

  • 1 lb. peeled and deveined raw shrimp
  • 1/2 tsp. sea salt
  • 1/2 tsp. cracked black pepper
  • 2 Tbsp. extra-virgin olive oil

Sauce and Vegetables

  • 1 tsp. sea salt (divided total 1 tsp.)
  • 3/4 tsp. cracked black pepper (divided total 3/4 tsp.)
  • 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
  • 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
  • 1 Tbsp. extra-virgin olive oil (remaining from 3 Tbsp. total)

To Serve

  • Cooked orzo or rice, or crusty bread for dipping

Instructions

  1. Prepare and cook shrimp: Pat the shrimp dry with a paper towel, then season evenly with 1/2 teaspoon sea salt and 1/2 teaspoon cracked black pepper. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, arrange the shrimp in the pan in a single layer without overlapping. Cook for 3 minutes, then flip the shrimp and cook for an additional 1 minute until shrimp are firm to the touch and no longer opaque. Transfer the shrimp to a plate and set aside.
  2. Cook aromatics and vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped shallots and red bell pepper, cooking for 3 to 4 minutes until they soften. Stir in minced garlic, tomato paste, and crushed red pepper flakes, and cook for another 2 to 3 minutes until the garlic becomes aromatic and the tomato paste caramelizes slightly.
  3. Deglaze and simmer sauce: Pour in the vegetable or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer the mixture for about 5 minutes, or until the liquid has reduced by half.
  4. Add spices and greens: Stir in 2 teaspoons of paprika and the fresh baby spinach. Cook for 1 to 2 minutes until the spinach wilts.
  5. Finish the creamy sauce: Stir in the heavy cream and fresh lemon juice. Season the sauce with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper. Nestle the cooked shrimp back into the skillet and gently mix to combine everything and warm through.
  6. Garnish and serve: Sprinkle the chopped fresh parsley over the dish. Serve the shrimp skillet hot over cooked orzo, rice, or alongside crusty bread for dipping.

Notes

  • Make sure not to overcrowd the skillet when cooking shrimp to ensure they sear properly.
  • Adjust the crushed red pepper flakes to your preferred spice level.
  • Use low-sodium broth to better control the overall saltiness of the dish.
  • Fresh lemon juice can be added to taste, start with 1 tablespoon and increase if desired.
  • This dish pairs well with grains like orzo or rice, but also crusty bread is great for soaking up the creamy sauce.

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