Ingredients
Equipment
Method
- Prep Shrimp: Pat the raw shrimp thoroughly dry with a paper towel. Season the shrimp evenly with 1/2 tsp. each of salt and black pepper. This step helps create a nice sear and prevents rubbery texture.
- Sear Shrimp: Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, arrange the seasoned shrimp in a single layer in the pan. Avoid overcrowding the skillet to ensure proper searing. Cook for 3 minutes.
- Remove Shrimp: Flip the shrimp and cook for just 1 more minute, or until the shrimp are firm to the touch and no longer opaque. Immediately transfer the cooked shrimp to a clean plate and set aside. Do not overcook them at this stage.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp. of olive oil to the same skillet. Add the finely chopped shallots and red bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften.
- Add Flavor Base: Stir in the minced garlic, tomato paste, and crushed red pepper flakes. Continue cooking for 2 to 3 minutes, stirring constantly, until the garlic becomes fragrant and the tomato paste caramelizes slightly. This step deepens the overall flavor of your creamy garlic paprika shrimp.
- Deglaze & Simmer: Pour in the lower-sodium vegetable or chicken broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These bits add incredible flavor to your sauce. Simmer the broth for 5 minutes, or until the liquid reduces by about half.
- Build Cream Sauce: Stir in the paprika and fresh baby spinach. Cook for 1 to 2 minutes, just until the spinach wilts down. Finally, stir in the heavy cream and 1-2 Tbsp. fresh lemon juice. Season the sauce with the remaining 1/2 tsp. sea salt and 1/4 tsp. black pepper. Taste and adjust seasonings if needed.
- Combine & Garnish: Gently nestle the cooked shrimp back into the skillet with the creamy sauce. Allow the shrimp to warm through for about 1 minute. Garnish generously with fresh chopped parsley leaves.
- Serve Immediately: Serve your hot and flavorful dish over cooked rice or al dente orzo pasta, or enjoy it with crusty bread for dipping.
Nutrition
Notes
Notes & Substitutions: For shrimp, use fresh or thoroughly thaw frozen shrimp before cooking. Finely chopped yellow onion can replace shallot. Orange or yellow bell peppers are good substitutes for red bell pepper. Adjust garlic to taste. Use sweet or regular paprika; avoid smoked paprika for this recipe. White wine can replace part of the broth for a deeper, more complex flavor. For a lighter or dairy-free option, use cashew cream or your favorite plant-based cream. Fresh lemon juice is essential. You can swap shrimp for tender chicken breast or firm white fish fillets like cod or halibut. Pro Tips: Avoid overcooking shrimp; they turn rubbery. Caramelize tomato paste by cooking it until it darkens slightly to enhance its umami depth. Always deglaze the pan after adding broth, scraping up browned bits for incredible flavor. Easily adjust the amount of crushed red pepper flakes to suit your heat preference. Simmer the sauce for a few extra minutes to thicken it to your desired consistency. Always add fresh lemon juice at the end for a crucial burst of brightness and acidity. If your sauce becomes too thick, simply add a splash more broth or water until it reaches your preferred consistency. Serving Suggestions: Serve this creamy garlic paprika shrimp over fluffy rice, creamy polenta, or al dente orzo pasta. Enjoy it with warm, crusty bread to soak up every last drop of the delicious sauce. Pair with simply roasted vegetables like asparagus or steamed broccoli, or serve alongside a light, fresh green salad with a vinaigrette dressing. Storage & Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Gently warm the dish on the stovetop over medium-low heat, stirring occasionally, until heated through. For quick reheating, microwave in short increments (30-60 seconds), stirring often, to prevent the shrimp from becoming tough. A squeeze of fresh lemon juice just before serving can revive the flavors. Freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating gently. Flavor Variations: Amp up the heat by adding extra red pepper flakes or a dash of cayenne pepper. Experiment with fresh dill or chives instead of parsley for a different aromatic note. Incorporate sliced mushrooms, zucchini, or halved cherry tomatoes for added nutrition and texture. Stir in a sprinkle of grated Parmesan cheese or crumbled feta/goat cheese at the end for extra richness. Use tender chicken breast or firm white fish fillets like cod or halibut instead of shrimp. Frequently Asked Questions (FAQ): Yes, you can use frozen shrimp, just ensure you thaw them thoroughly and pat very dry. Use sweet or regular paprika, avoid smoked. The recipe as written is mildly spicy; adjust red pepper flakes to taste. Yes, substitute heavy cream with cashew cream or a suitable plant-based, unsweetened cooking cream for dairy-free. Prevent rubbery shrimp by not overcooking; cook quickly until just opaque and firm. Nutrition information is estimated based on common ingredients and serving sizes and may vary.