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. Serve over rice or orzo, or enjoy with crusty bread for dipping.
HOW TO MAKE GARLIC-PAPRIKA SHRIMP SKILLET
This recipe leans on big flavor boosters such as tomato paste, garlic, paprika, and lemon. The sauce is super hearty, yet lightened up with a squeeze of fresh lemon and a smattering of parsley.
And if you’re not a fan of shrimp, you can also use chicken or salmon in this recipe. The directions stay the same – just cook the protein until the desired level of doneness.
|SERVINGS: 4||PREP: 10 minutes|
|COOK: 20 minutes||TOTAL: 30 minutes|
- 1 lb. peeled and deveined raw shrimp
- 1 tsp. sea salt, divided (reduce to ¾ tsp. if using fine table salt)
- ¾ tsp. cracked black pepper, divided
- 3 Tbsp. extra-virgin olive oil
- 1 large shallot, finely chopped (about ½ cup)
- ½ cup finely chopped red bell pepper
- 4 garlic cloves, minced
- 2 Tbsp. tomato paste
- ½ tsp. crushed red pepper flakes
- ¾ cup lower-sodium vegetable or chicken broth
- 2 tsp. paprika
- 2 handfuls fresh baby spinach
- ½ cup heavy cream
- 1-2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. chopped fresh parsley leaves
- Cooked orzo or rice, or crusty bread for dipping
- 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 the shrimp in the pan, avoiding any overlap (if possible), and cook for 3 minutes. Flip, and cook for 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 the pan, along with shallots and red bell pepper. Cook for 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 for 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.
- 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!
Serving: 1cup | Calories: 310kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 8.5g | Sodium: 980mg | Fiber: 2g | Sugar: 3g