Description
This Creamy Garlic-Paprika Shrimp Skillet is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. Succulent shrimp cooked in a creamy garlic and paprika sauce, served over rice or orzo, is sure to impress your family and friends.
Ingredients
Units
Scale
For the Shrimp:
- 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
For the Sauce:
- 1 large shallot, finely chopped (about 1/2 cup)
- 1/2 cup finely chopped red bell pepper
- 4 garlic cloves, minced
- 2 Tbsp. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 3/4 cup lower-sodium vegetable or chicken broth
- 2 tsp. paprika
- 2 handfuls fresh baby spinach
- 1/2 cup heavy cream
- 1–2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. chopped fresh parsley leaves
For serving:
- Cooked orzo or rice, or crusty bread for dipping
Instructions
- Prepare the Shrimp: Pat shrimp dry and season with salt and pepper.
- Cook the Shrimp: Sear the shrimp in a skillet until cooked through, then set aside.
- Make the Sauce: Saute shallots, peppers, garlic, and spices. Deglaze with broth and add spinach, cream, and lemon juice.
- Combine: Return shrimp to the skillet, garnish with parsley, and serve over rice or orzo.
Notes
- Leftovers can be refrigerated for up to 3 days.
- To reheat, gently warm in a skillet or microwave.
- Freeze in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 8.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 195mg
