1-First Step: Prepare the Shrimp Begin by patting 1 lb. of peeled and deveined raw shrimp dry with a paper towel. Season them with 1/2 tsp. sea salt and 1/2 tsp. cracked black pepper for even flavor. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat, then add the shrimp without overlapping. Cook for 3 minutes, flip them, and cook for 1 more minute until they turn opaque and pink.

2-Second Step: Remove and Set Aside Once the shrimp are done, remove them from the skillet and set them aside on a plate. This prevents overcooking and keeps their texture tender. Reducing the heat to medium helps transition smoothly to the next part, allowing flavors to build without burning.

3-Third Step: Sauté the Vegetables Add the remaining 1 Tbsp. extra-virgin olive oil to the skillet. Stir in 1 large shallot (finely chopped, about 1/2 cup) and 1/2 cup finely chopped red bell pepper. Cook for 3-4 minutes until they soften and release their aromas. For a dietary twist, if you’re going lighter, swap in bell peppers for other veggies like zucchini at this stage.

4-Fourth Step: Build the Sauce Base Next, add 4 minced garlic cloves, 2 Tbsp. tomato paste, and 1/2 tsp. crushed red pepper flakes to the skillet. Cook this mixture for 2-3 minutes, stirring often, until the garlic is aromatic and the tomato paste turns a deep brick red. This step enhances the flavors, and you can reduce the red pepper if you prefer a milder garlic paprika shrimp skillet.

5-Fifth Step: Simmer and Add Ingredients Pour in 3/4 cup lower-sodium vegetable or chicken broth and let it simmer for about 5 minutes until it reduces by half. Stir in 2 tsp. paprika and 2 handfuls of fresh baby spinach, cooking for 1-2 minutes until the spinach wilts down. If adapting for low-calorie needs, use a bit less oil here to keep things light.

6-Sixth Step: Finish the Sauce Stir in 1/2 cup heavy cream and 1-2 Tbsp. fresh lemon juice to create the creamy sauce. Season with the remaining 1/2 tsp. sea salt and 1/4 tsp. cracked black pepper, adjusting to taste. This is where the magic happens, blending everything into a rich, cohesive dish that highlights the garlic paprika shrimp.

7-Final Step: Combine and Serve Return the cooked shrimp to the skillet, nestling them into the sauce so they warm through. Garnish with 2 Tbsp. chopped fresh parsley leaves for a pop of color and freshness. Serve immediately over cooked orzo, rice, or with crusty bread to soak up the sauce. The total prep time is 10 minutes, cook time 20 minutes, and it’s ready in 30 minutes total, making it perfect for quick dinners.