Creamy Garlic-Paprika Shrimp Skillet: A Quick & Family-Friendly Dinner
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 310 kcal
- Carbs
- 12.00 g
Ingredients
- 1 lb.peeled and deveined raw shrimp
- 1 tsp.sea salt (divided (reduce to 3/4 tsp. if using fine table salt))
- 3/4 tsp.cracked black pepper (divided)
- 3 Tbsp.extra-virgin olive oil
- 1 largeshallot (finely chopped (about 1/2 cup))
- 1/2 cupfinely chopped red bell pepper
- 4 clovesgarlic (minced)
- 2 Tbsp.tomato paste
- 1/2 tsp.crushed red pepper flakes
- 3/4 cuplower-sodium vegetable or chicken broth
- 2 tsp.paprika
- 2 handfulsfresh baby spinach
- 1/2 cupheavy cream
- 1-2 Tbsp.fresh lemon juice ((from 1 lemon))
- 2 Tbsp.chopped fresh parsley leaves
- —Cooked orzo or rice, or crusty bread (for dipping)
Instructions
- 1
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.
- 2
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.