Creamy Garlic-Paprika Shrimp Skillet
Creamy Garlic-Paprika Shrimp Skillet is a simple, flavorful weeknight dinner featuring pan-seared shrimp, spinach, and red peppers in a creamy garlic sauce.
Equipment
- large skillet
Ingredients
- 1 lb peeled and deveined raw shrimp
- 1 teaspoon sea salt divided (reduce to ¾ tsp. if using fine table salt)
- ¾ teaspoon cracked black pepper divided
- 3 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped (about ½ cup)
- ½ cup finely chopped red bell pepper
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- ½ teaspoon crushed red pepper flakes
- ¾ cup lower-sodium vegetable or chicken broth
- 2 teaspoon paprika
- 2 handfuls fresh baby spinach
- ½ cup heavy cream
- 1-2 tablespoon fresh lemon juice (from 1 lemon)
- 2 tablespoon chopped fresh parsley leaves
Instructions
- 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 (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.
- 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 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, stopping to stir each time. 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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