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Creamy Garlic-Paprika Shrimp Skillet Recipe
Ash Tyrrell

Creamy Garlic-Paprika Shrimp Skillet Recipe

If you’re like me, I’m always on the lookout for a weeknight dinner that’s both quick and impressive. This Creamy Garlic-Paprika Shrimp Skillet has become one of my favorites because it’s packed with flavor and comes together in just 30 minutes.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb raw shrimp peeled and deveined – cooks quickly and soaks up the sauce.
  • 2 tsp olive oil – for sautéing shrimp evenly.
  • 1 small shallot finely chopped – adds a gentle sweetness; yellow onion works too.
  • 1/2 cup red bell pepper diced – adds color, sweetness, and vitamin A.
  • 4 garlic cloves minced – garlic is the star of this sauce, adjust to taste.
  • 1 tbsp tomato paste – gives deep umami flavor; cook until deep red for best results.
  • 1/4 tsp red pepper flakes – optional for a subtle kick.
  • 1/2 cup chicken or vegetable broth – deglazes the pan and builds flavor.
  • 1 tsp paprika sweet or classic – complements the shrimp without overpowering.
  • 2 cups fresh baby spinach – adds nutrients and bright green color.
  • 1/4 cup heavy cream – creates the creamy texture; cashew cream is a good alternative.
  • Juice of 1/2 lemon – brightens the sauce and balances richness.
  • Salt and black pepper to taste – enhances all the flavors.
  • Fresh parsley chopped – for garnish.

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Cook shrimp 3 minutes on one side, then 1 more minute after flipping. Transfer to a plate once firm.
  2. Reduce heat to medium and add remaining olive oil, shallots, and red bell pepper. Sauté for 3 minutes until slightly softened. Stir in garlic, tomato paste, and red pepper flakes for 2–3 minutes until fragrant.
  3. Pour in broth to lift all the flavorful bits from the pan. Simmer for 5 minutes until liquid reduces by half. Add paprika and spinach, cooking 2 minutes until wilted. Stir in heavy cream and lemon juice.
  4. Return shrimp to the skillet, nestling them into the sauce. Remove from heat and serve immediately over rice, orzo, or with crusty bread. Garnish with parsley for a fresh touch.

Notes

  • I always let the tomato paste caramelize to deepen the flavor.
  • For extra creamy sauce, I add a splash more heavy cream right before serving.
  • I prefer using fresh baby spinach instead of frozen to keep the sauce vibrant.
  • I season shrimp just before cooking to avoid drawing out moisture.