Creamy Garlic-Paprika Shrimp Skillet Recipe

Introduction

This Creamy Garlic-Paprika Shrimp Skillet is a rich and flavorful one-pan meal perfect for busy weeknights. Tender shrimp swim in a luscious, paprika-spiced sauce with a hint of lemon and fresh spinach. Serve it over rice, orzo, or with crusty bread for a satisfying dinner.

Ingredients

• 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
• 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
• Cooked orzo or rice, or crusty bread for dipping

Instructions

1. Step 1: Pat shrimp dry with a paper towel and season evenly with 1/2 teaspoon each of salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, arrange shrimp in the pan without overlapping and cook for 3 minutes. Flip shrimp and cook for 1 more minute, until shrimp are firm and no longer opaque. Transfer shrimp to a plate.
2. Step 2: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the shallots and red bell pepper and cook for 3 to 4 minutes until softened. Stir in garlic, tomato paste, and crushed red pepper flakes, cooking 2 to 3 minutes until the garlic is fragrant and the tomato paste caramelizes.
3. Step 3: Pour in the broth to deglaze the pan, scraping up any browned bits. Simmer for 5 minutes until the liquid reduces by about half. Stir in paprika and spinach, cooking for 1 to 2 minutes until spinach is wilted.
4. Step 4: Stir in the heavy cream and lemon juice. Season the sauce with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Return shrimp to the skillet, nestling them into the sauce.
5. Step 5: Garnish with chopped fresh parsley. Serve the shrimp and sauce over cooked orzo, rice, or alongside crusty bread for dipping.

Tips & Variations

• Use large shrimp for a meatier texture and adjust cooking time if using smaller shrimp to avoid overcooking.
• For a dairy-free version, substitute heavy cream with coconut cream or a cashew cream alternative.
• If you prefer less heat, reduce or omit the crushed red pepper flakes.
• Adding a splash of white wine when deglazing the pan can add extra depth of flavor.
• Fresh herbs like dill or basil can be swapped in place of parsley for a different herbal note.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, stirring frequently to prevent the cream from curdling. It’s best to add fresh lemon juice again after reheating to brighten the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely and pat them dry before cooking to prevent excess moisture and ensure they sear properly.

What can I serve with this shrimp skillet?

This dish pairs wonderfully with cooked orzo, rice, or crusty bread to soak up the creamy sauce. Steamed vegetables or a fresh green salad also make great accompaniments.

Creamy Garlic-Paprika Shrimp Skillet Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

This creamy garlic-paprika shrimp skillet is a flavorful, quick-cooking dish perfect for weeknight dinners. Tender shrimp are seared and then simmered in a rich, aromatic sauce made with garlic, shallots, red bell pepper, tomato paste, paprika, and cream, finished with fresh lemon juice and spinach. Served over rice, orzo, or with crusty bread, this skillet recipe offers a comforting and vibrant meal with bold, smoky, and tangy flavors.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Vegetables and Aromatics

• 3 Tbsp. extra-virgin olive oil, divided
• 1 large shallot, finely chopped (about 1/2 cup)
• 1/2 cup finely chopped red bell pepper
• 4 garlic cloves, minced

Sauce Ingredients

• 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

Serving Suggestions

• Cooked orzo or rice, or crusty bread for dipping

Instructions

1. Season and Sear Shrimp: Pat the shrimp dry thoroughly using a paper towel, then season evenly with half of the salt (1/2 tsp.) and half of the black pepper (1/2 tsp.). Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, arrange the shrimp in the pan in a single layer to avoid overlapping. Cook the shrimp for 3 minutes on one side until they start to turn opaque, then flip and cook for 1 more minute. The shrimp should be firm to the touch and fully opaque. Remove the shrimp from the skillet and transfer to a plate to rest.
2. Sauté Vegetables: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely chopped shallots and red bell pepper to the pan and cook for 3 to 4 minutes until they soften and become fragrant.
3. Add Garlic and Tomato Paste: Stir in the minced garlic, tomato paste, and crushed red pepper flakes. Cook this mixture for 2 to 3 minutes, allowing the garlic to become aromatic and the tomato paste to caramelize and deepen in flavor.
4. Deglaze and Simmer: Pour in the lower-sodium vegetable or chicken broth to deglaze the pan, scraping any flavorful browned bits from the bottom. Allow the broth to simmer for about 5 minutes, or until the liquid is reduced by approximately half.
5. Add Paprika and Spinach: Stir in the paprika and the fresh baby spinach. Cook for 1 to 2 minutes, until the spinach is wilted and incorporated into the sauce.
6. Finish the Sauce: Slowly stir in the heavy cream and fresh lemon juice. Season the sauce with the remaining 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper to balance the flavors.
7. Combine Shrimp and Garnish: Nestle the cooked shrimp back into the skillet, allowing them to warm through in the creamy sauce. Sprinkle the dish with chopped fresh parsley for a bright, herbal finish.
8. Serve: Serve the creamy garlic-paprika shrimp skillet hot over cooked orzo or rice, or accompany with crusty bread for dipping into the luscious sauce.

Notes

• Patting the shrimp dry before seasoning ensures a better sear and prevents steaming.
• Use lower-sodium broth to control the overall saltiness of the dish.
• You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• Adjust crushed red pepper flakes to taste to control the dish’s heat level.
• Serve immediately for best texture; shrimp can overcook and become rubbery if reheated excessively.

Keywords: shrimp, creamy garlic shrimp, paprika shrimp, skillet dinner, quick shrimp recipe, easy weeknight meal, creamy shrimp sauce