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Garlic-Paprika Shrimp Skillet

Garlic-Paprika Shrimp Skillet: Quick & Creamy Comfort Dish

A delightful Garlic-Paprika Shrimp Skillet that is quick, creamy, and comforting, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb peeled and deveined raw shrimp Feel free to substitute with cooked chicken or salmon as needed.
  • 1 tsp sea salt Divided; reduce to 3/4 tsp. if using fine table salt.
  • 3/4 tsp cracked black pepper Divided; adds warmth and depth to the dish.
For the Sauté
  • 3 Tbsp extra-virgin olive oil Any neutral oil can also work.
  • 1 large shallot, finely chopped About 1/2 cup; can substitute with onion if necessary.
  • 1/2 cup finely chopped red bell pepper Can use yellow or green pepper as an alternative.
  • 4 cloves garlic, minced Fresh is recommended for the best taste.
  • 2 Tbsp tomato paste Adds savory umami depth to the sauce.
  • 1/2 tsp crushed red pepper flakes Adjust according to your spice preference.
  • 3/4 cup lower-sodium vegetable or chicken broth The perfect liquid base for the creamy sauce.
For the Creamy Sauce
  • 2 tsp paprika Smoked paprika can offer an exciting twist.
  • 2 handfuls fresh baby spinach Adds nutrition and a gorgeous green hue.
  • 1/2 cup heavy cream Half-and-half can be used for a lighter version.
  • 1-2 Tbsp fresh lemon juice From 1 lemon; fresh juice is preferable for the best taste.
  • 2 Tbsp chopped fresh parsley leaves A lovely garnish that adds freshness.
For Serving
  • cooked orzo or rice, or crusty bread Excellent options for soaking up the creamy sauce.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Pat the shrimp dry with a paper towel and season with half of the sea salt and cracked black pepper.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and sear for 3 minutes until pink and opaque.
  3. Lower the heat, add remaining tablespoon of olive oil, and sauté shallots and red bell pepper for 3-4 minutes.
  4. Stir in minced garlic, tomato paste, and crushed red pepper flakes, cooking for 2-3 minutes.
  5. Pour in the broth and deglaze the pan by scraping up the browned bits. Simmer for about 5 minutes.
  6. Add paprika and spinach to the skillet, cooking for 1-2 minutes until spinach wilts.
  7. Lower the heat, stir in heavy cream and lemon juice. Return cooked shrimp to the skillet and toss to coat.
  8. Garnish with fresh parsley and serve it over cooked orzo, rice, or crusty bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. It can be frozen for up to 3 months.

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