Bookmark
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
- Shrimp: 1 lb peeled and deveined raw shrimp
- Sea salt: 1 tsp, divided (reduce to 3/4 tsp if using fine table salt)
- Black pepper: 3/4 tsp cracked, divided
- Olive oil: 3 Tbsp extra-virgin
- Shallot: 1 large, finely chopped (about 1/2 cup)
- Red bell pepper: 1/2 cup finely chopped
- Garlic: 4 cloves, minced
- Tomato paste: 2 Tbsp
- Red pepper flakes: 1/2 tsp crushed
- Broth: 3/4 cup lower-sodium vegetable or chicken broth
- Paprika: 2 tsp
- Spinach: 2 handfuls fresh baby spinach
- Heavy cream: 1/2 cup
- Lemon juice: 1–2 Tbsp fresh (from 1 lemon)
- Parsley: 2 Tbsp chopped fresh parsley leaves
- Serving suggestions: Cooked orzo or rice, or crusty bread for dipping
Instructions
- Season shrimp:
- Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp each of salt and black pepper.
- Cook shrimp:
- 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.
- Sauté vegetables:
- 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.
- Deglaze and simmer:
- 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.
- Add cream and lemon:
- Stir in heavy cream and lemon juice, and season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
- Finish dish:
- Nestle cooked shrimp back into skillet and garnish with fresh parsley. Serve over rice or orzo, or enjoy with crusty bread.
Bookmark
Notes
To Store: Leftovers can be refrigerated for up to 3 days.
To Reheat: Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments, stopping to stir each time. Squeeze extra lemon juice overtop to help freshen the leftovers, if desired.
To Freeze: Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it will still have great flavor!
Nutrition
Serving: 1 cup | Calories: 310 kcal | Carbohydrates: 12 g | Protein: 17 g | Fat: 24 g | Saturated Fat: 8.5 g | Sodium: 980 mg | Fiber: 2 g | Sugar: 3 g
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Bookmark
Recipe FAQs
- → What kind of shrimp works best for this dish?
Peeled and deveined raw shrimp are ideal. Medium to large sizes work best for even cooking and a hearty texture.
- → Can I substitute the heavy cream?
Yes, you can use coconut milk for a dairy-free option or half-and-half for a lighter version, though it may alter the richness.
- → What can I serve with this skillet?
This dish pairs well with cooked orzo, rice, or crusty bread to soak up the creamy sauce.
- → How do I prevent shrimp from overcooking?
Cook shrimp just until they’re firm and opaque, usually about 3–4 minutes total. Overcooked shrimp become rubbery.
- → Can I make this dish ahead of time?
It’s best fresh, but you can refrigerate leftovers for up to 3 days or freeze them for up to 3 months. Reheat gently before serving.
- → Is this recipe spicy?
It has a mild kick from red pepper flakes, but you can adjust the amount to your taste or omit it entirely.