Creamy Garlic Paprika Shrimp (Printer-Friendly)
Succulent shrimp cooked in a creamy garlic paprika sauce with spinach and red bell peppers for a quick meal.
# What You'll Need:
→ Seafood
01 -
1 lb raw shrimp, peeled and deveined
→ Seasonings
02 -
1 tsp sea salt, divided
03 -
3/4 tsp freshly cracked black pepper, divided
04 -
1/2 tsp crushed red pepper flakes
05 -
2 tsp paprika
→ Produce
06 -
1 large shallot, finely chopped (about 1/2 cup)
07 -
1/2 cup red bell pepper, finely chopped
08 -
4 cloves garlic, minced
09 -
2 handfuls fresh baby spinach
10 -
1–2 Tbsp fresh lemon juice (from 1 lemon)
11 -
2 Tbsp fresh parsley, chopped
→ Pantry
12 -
3 Tbsp extra-virgin olive oil
13 -
2 Tbsp tomato paste
14 -
3/4 cup low-sodium vegetable or chicken broth
→ Dairy
15 -
1/2 cup heavy cream
# Steps to Follow:
01 -
Pat shrimp dry with paper towels, then evenly season with half of the sea salt and black pepper.
02 -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 3 minutes. Flip shrimp and cook an additional 1 minute until firm and opaque. Remove shrimp from skillet and set aside.
03 -
Reduce heat to medium and add remaining 1 tablespoon olive oil. Sauté shallots and red bell pepper for 3 to 4 minutes until softened. Add garlic, tomato paste, and crushed red pepper flakes, cooking for 2 to 3 minutes until garlic is fragrant and tomato paste darkens.
04 -
Pour broth into skillet to deglaze, scraping up browned bits. Simmer 5 minutes until liquid reduces by half. Stir in paprika and baby spinach, cooking 1 to 2 minutes until spinach wilts.
05 -
Stir in heavy cream and fresh lemon juice. Season with remaining salt and black pepper.
06 -
Return shrimp to skillet and gently combine with sauce. Garnish with chopped fresh parsley. Serve over orzo, rice, or with crusty bread.
# Extra Suggestions:
01 -
Leftovers keep refrigerated up to 3 days and reheat gently on stovetop or microwave; freeze up to 3 months, thaw overnight before reheating.