Creamy Garlic Paprika Shrimp

This creamy garlic paprika shrimp skillet brings together juicy, panseared shrimp and a luscious sauce made from garlic, tomato paste, and cream. It’s a wonderful weeknight dinner that feels indulgent without spending hours in the kitchen. The brightness from lemon juice and the texture from fresh spinach and red bell pepper make it a vibrant dish you’ll want to make again and again. Whether served over orzo, rice, or with crusty bread, this meal hits the perfect balance of flavor and comfort in under 30 minutes.

I first made this recipe when I was craving something comforting but quick. Now it’s a favorite in our house when I want to impress without the fuss.

Ingredients

• Shrimp: 1 pound peeled and deveined raw shrimp for the best texture and flavor
• Sea salt: 1 teaspoon divided helps season in stages and bring out shrimp’s natural sweetness
• Black pepper: 3/4 teaspoon cracked for fresh aromatic spice
• Olive oil: 3 tablespoons extravirgin used to develop flavor during searing and sautéing
• Shallot: 1 large finely chopped adds sweetness and depth to the sauce
• Red bell pepper: 1/2 cup finely chopped for crunch and color contrast
• Garlic: 4 cloves minced provides the aromatic backbone that lifts the sauce
• Tomato paste: 2 tablespoons concentrates umami and caramelizes for richness
• Red pepper flakes: 1/2 teaspoon crushed adds a gentle warmth
• Broth: 3/4 cup lowersodium vegetable or chicken broth deglazes the pan and builds sauce complexity
• Paprika: 2 teaspoons paprika brings warmth and color choose smoked or sweet depending on preference
• Spinach: 2 large handfuls fresh baby spinach adds freshness and nutrients
• Heavy cream: 1/2 cup creates the luxurious creamy texture
• Lemon juice: 1 to 2 tablespoons fresh adds brightness and cuts through richness
• Parsley: 2 tablespoons chopped fresh parsley leaves for garnish and a fresh herbal note
• Serving suggestions: cooked orzo or rice or crusty bread to soak up every bit of sauce

Instructions

Season the shrimp:

Pat the shrimp dry with paper towels to ensure a good sear, then season evenly with half the salt and pepper. Dry shrimp will develop a nice crust when cooking.

Cook the shrimp:

Heat 2 tablespoons of olive oil in a large skillet over mediumhigh heat. Once hot, arrange shrimp in a single layer without overlapping to cook evenly. Let them sear for 3 minutes undisturbed then flip and cook for 1 more minute until the shrimp are opaque and firm. Remove and set aside to prevent overcooking.

Sauté the vegetables:

Lower heat to medium and add the remaining tablespoon of olive oil. Add the chopped shallots and red bell pepper, cooking for 3 to 4 minutes until softened and fragrant. Stir in minced garlic, tomato paste, and red pepper flakes. Cook 2 to 3 minutes stirring frequently until the garlic is aromatic and the tomato paste caramelizes giving the sauce deep flavor.

Deglaze and simmer:

Pour in the broth to deglaze the skillet, scraping up any browned bits. Simmer for about 5 minutes until the liquid reduces by half and thickens slightly. Stir in paprika and fresh spinach, letting spinach wilt in the warm sauce over 1 to 2 minutes.

Add cream and lemon juice:

Stir in heavy cream and freshly squeezed lemon juice. Taste and season with the remaining salt and pepper. The lemon brightens the sauce while the cream smooths the edges providing balanced richness.

Finish and serve:

Return the cooked shrimp to the skillet, nestling them into the sauce to heat through. Garnish with fresh parsley and serve immediately over cooked orzo or rice or alongside crusty bread to soak up all the delicious sauce.

My favorite ingredient is the paprika. It adds such a gentle warmth and beautiful color that transforms the dish without overpowering it. One winter night when a friend stopped by unexpectedly, I whipped this up, and it instantly became a shared favorite in our circle.

Storage Tips

Store any leftovers tightly covered in the refrigerator for up to three days. The sauce thickens as it cools so gently stir or add a splash of broth or cream when reheating to restore the silky texture.

Ingredient Substitutions

If you prefer a dairyfree option, substitute heavy cream with coconut milk for richness with a hint of sweetness. You can also swap spinach for kale or arugula depending on your preference, just add them at the same stage for wilted greens.

Serving Suggestions

This skillet shines when served over fluffy orzo or rice which soaks up the flavorful sauce beautifully. Crusty bread is also perfect for dipping and making sure not a drop of the creamy garlic paprika sauce goes to waste.

This creamy garlic paprika shrimp skillet is quick, flavorful, and perfect for busy weeknights. Enjoy it with orzo, rice, or crusty bread to soak up every bit of the sauce.

Common Questions About Recipes

→ What type of shrimp should I use?

Peeled and deveined raw shrimp, medium to large size, work best for even cooking and texture.

→ Can I swap the heavy cream?

You can use coconut milk for a dairy-free choice or half-and-half for a lighter texture, though richness may vary.

→ What sides complement this shrimp skillet?

Cooked orzo, rice, or crusty bread are excellent for soaking up the creamy sauce.

→ How to avoid overcooking the shrimp?

Cook shrimp until firm and opaque, about 3-4 minutes total, to keep them tender and juicy.

→ Is this dish spicy?

There is a mild kick from red pepper flakes, adjustable or removable to suit your taste.

→ How to store and reheat leftovers?

Store refrigerated up to 3 days or frozen for 3 months. Reheat gently on stovetop or microwave with a squeeze of fresh lemon.