Creamy Garlic-Paprika Shrimp Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
