Creamy Garlic-Paprika Shrimp Skillet
Creamy Garlic-Paprika Shrimp Skillet features pan-seared shrimp, spinach, and red peppers in a creamy garlic sauce with parsley and lemon. A flavorful weeknight dinner ready in just 30 minutes.
Equipment
- Large skillet
Ingredients
- 1 lb peeled and deveined raw shrimp
- 1 teaspoon sea salt divided (reduce to ¾ tsp. if using fine table salt)
- ¾ teaspoon cracked black pepper divided
- 3 tablespoon extra-virgin olive oil
- 1 large shallot finely chopped (about ½ cup)
- ½ cup finely chopped red bell pepper
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- ½ teaspoon crushed red pepper flakes
- ¾ cup lower-sodium vegetable or chicken broth
- 2 teaspoon paprika
- 2 handfuls fresh baby spinach
- ½ cup heavy cream
- 1-2 tablespoon fresh lemon juice (from 1 lemon)
- 2 tablespoon chopped fresh parsley leaves
For serving
- cooked orzo or rice, or crusty bread for dipping
Instructions
- Pat shrimp dry with a paper towel, and season evenly with ½ 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.
- 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 ½ tsp. sea salt and ¼ tsp. black pepper. Nestle cooked shrimp back into skillet and garnish with fresh parsley.
- Serve over rice or orzo, or enjoy with crusty bread.
Notes
Leftovers can be refrigerated for up to 3 days. Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments. Squeeze extra lemon juice overtop to help freshen the leftovers, if desired. Freeze in an airtight freezer-safe storage container for up to 3 months.
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 12gProtein: 17gFat: 24gSaturated Fat: 8.5gSodium: 980mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!