Description
A creamy skillet recipe featuring tender shrimp simmered in a rich garlic paprika sauce with shallots, red bell pepper, tomato paste, spinach, broth, and a touch of lemon. Perfect with rice, orzo, or warm bread.
Ingredients
1 lb peeled and deveined shrimp
3/4 tsp sea salt
3/4 tsp cracked black pepper
3 Tbsp olive oil
1 large shallot finely chopped
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 vegetable or chicken broth
2 tsp paprika
2 handfuls baby spinach
1/2 cup heavy cream
1 to 2 Tbsp fresh lemon juice
2 Tbsp chopped parsley
Cooked orzo rice or crusty bread for serving
Instructions
Pat the shrimp dry and season with salt and black pepper then heat olive oil in a large skillet over medium high heat and cook the shrimp until firm and opaque before transferring them to a plate
Reduce heat to medium and add the remaining oil then sauté the shallots and red bell pepper until softened before adding garlic tomato paste and crushed red pepper flakes and cook until aromatic and slightly caramelized
Pour in the broth to deglaze the skillet and simmer until reduced then stir in paprika and wilt the spinach before adding heavy cream and lemon juice and seasoning with the remaining salt and pepper
Return the cooked shrimp to the skillet nestling them in the sauce and finish with chopped parsley before serving with rice or orzo or warm crusty bread
Notes
Leftovers can be refrigerated for up to three days
Reheat gently in a skillet over medium heat or warm individual servings in the microwave in short intervals stirring between each round
The dish can be frozen for up to three months in an airtight freezer safe container and thawed overnight before reheating although the shrimp texture may change slightly the flavor stays rich and satisfying
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American Mediterranean