Creamy Garlic-Paprika Shrimp Skillet
This Creamy Garlic-Paprika Shrimp Skillet is a delicious and quick seafood dish seasoned with garlic and paprika.
Equipment
- large skillet
Ingredients
Shrimp and Vegetables
- 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 cloves garlic 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
- 1 cup cooked orzo or rice
- crusty bread for dipping
Instructions
Cooking Steps
- 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 shrimp in pan, avoiding any overlap, and cook for 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 for 3 to 4 minutes, until soft. Add garlic, tomato paste, and red pepper flakes; cook for 2 to 3 minutes, until garlic is aromatic and tomato paste is caramelized.
- Pour in broth to deglaze pan; simmer for 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.
Notes
Leftovers can be refrigerated for up to 3 days. Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments. Squeeze extra lemon juice overtop to help freshen the leftovers, if desired. 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!
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 12gProtein: 17gFat: 24gSaturated Fat: 8.5gSodium: 980mgFiber: 2gSugar: 3g
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