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.
1tsp.sea salt, divided(reduce to 3/4 tsp. if using fine table salt)
3/4tsp.cracked black pepper, divided
3Tbsp.extra-virgin olive oil
1largeshallot, finely chopped (about 1/2 cup)
1/2cupfinely chopped red bell pepper
4garlic cloves, minced
1/2tsp.crushed red pepper flakes
3/4cuplower-sodium vegetable or chicken broth
2handfulsfresh baby spinach
1-2Tbsp.fresh lemon juice (from 1 lemon)
2Tbsp.chopped fresh parlsey leaves
Cooked orzo or rice, or crusty bread for dipping
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.
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.
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!