Creamy Garlic-Paprika Shrimp Skillet
Creamy Garlic-Paprika Shrimp Skillet comes together in just 30 minutes for a simple, flavorful weeknight dinner. Featuring pan-seared shrimp, spinach, and red peppers in a creamy garlic sauce with parsley and lemon.
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 parlsey leaves
- Cooked orzo or rice, or crusty bread for dipping
Directions
- 1
Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. each of salt and black pepper. Heat 2 Tbsp. of the oil in a large skillet over medium-high. Once hot, arrange shrimp in pan, avoiding any overlap (if possible), and cook 3 minutes. Flip, and cook 1 more minute, until the shrimp are firm to the touch and no longer opaque. Transfer to a plate.
- 2
Reduce heat to medium. Add remaining 1 Tbsp. oil to pan, along with shallots and red bell pepper. Cook 3 to 4 minutes, until soft. Add garlic, tomato paste, and red pepper flakes; cook 2 to 3 minutes, until garlic is aromatic and tomato paste is caramelized.Pour in broth to deglaze pan; simmer 5 minutes, or until liquid is reduced by about half. Stir in paprika and spinach; cook 1 to 2 minutes, until spinach is wilted. Finally, stir in heavy cream and lemon juice, and season with remaining 1/2 tsp. sea salt and 1/4 tsp. black pepper.Nestle cooked shrimp back into skillet and garnish with fresh parsley. Serve over rice or orzo, or enjoy with crusty bread.