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. Serve over rice or orzo, or enjoy with crusty bread for dipping.


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.

Creamy Garlic-Paprika Shrimp Skillet

SERVINGS: 4PREP: 10 minutes
COOK: 20  minutesTOTAL: 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

For serving

  • Cooked orzo or rice, or crusty bread for dipping


  1. Pat shrimp dry with a paper towel, and season evenly with ½ tsp. each of salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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