Name: Creamy Garlic-Paprika Shrimp Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound Raw, Peeled, Deveined Shrimp; 1 teaspoon Sea Salt (adjust); 1 teaspoon Black Pepper (adjust); 2 tablespoons Extra-Virgin Olive Oil; 1 large Shallot (or onion); 1 large Red Bell Pepper; 4 cloves Garlic (minced); 2 tablespoons Tomato Paste; 1/2 teaspoon Crushed Red Pepper Flakes; 1 cup Vegetable/Chicken Broth; 1 tablespoon Paprika; 2 cups Baby Spinach; 1 cup Heavy Cream; 2 tablespoons Fresh Lemon Juice; 1/4 cup Fresh Parsley; 3 cups Cooked Orzo, Rice, or Crusty Bread

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I cook this dish most nights when I want something quick and warm. I like food that goes from pan to plate fast. Creamy Garlic-Paprika Shrimp Skillet for a Cozy Dinner Delight fit that need the first time I tried it. It gives me a full meal in one pan and a small clean-up.

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I learned to make it on busy evenings. The shrimp cooks fast, and the cream makes the sauce feel rich. I keep the base recipe the same and change small things by hand. This makes weeknights calm and the meal steady and reliable.

This recipe is a one-pan shrimp meal with a thick, creamy sauce. The sauce mixes garlic, paprika, tomato paste, and cream. The shrimp stays tender and the vegetables add color and bite. People often make it on weeknights or for a small family dinner. It pairs well with orzo, rice, or crusty bread. For other simple pan meals to try on a weeknight, see easy one-pot creamy garlic pasta.

Why make this recipe

This dish saves time and makes a full meal in one pan. It fits into a busy routine. The flavors are simple but layered: garlic, paprika, lemon, and cream. You can change the heat level and swap the greens or peppers. The shrimp cooks fast, so the whole dish is ready in about 20–30 minutes. It works for quick weeknights, small gatherings, or when you want a warm meal without many pans. For a cozy slow cooker option for another night, check this slow cooker apple butter idea.

How to make this recipe

Start by cooking the aromatics and peppers in oil, then add garlic and tomato paste to build the base. Add broth, paprika, and cream to make a smooth sauce. Add the shrimp near the end so it does not overcook. Finish with spinach and lemon to keep things bright. You will watch the sauce thicken and the shrimp turn pink. For another creamy comfort dish that shows how to handle a quick creamy sauce, see a creamy gnocchi version.

Ingredients

1 pound Raw, Peeled, Deveined Shrimp — cooks fast and soaks flavor.
1 teaspoon Sea Salt (adjust) — brings out taste.
1 teaspoon Black Pepper (adjust) — adds warmth.
2 tablespoons Extra-Virgin Olive Oil — for browning.
1 large Shallot (or onion) — gives a mild, sweet base.
1 large Red Bell Pepper — adds color and sweet crunch.
4 cloves Garlic (minced) — key flavor, use fresh.
2 tablespoons Tomato Paste — deepens the sauce.
1/2 teaspoon Crushed Red Pepper Flakes — for heat.
1 cup Vegetable/Chicken Broth — loosens the sauce and adds flavor.
1 tablespoon Paprika — smoky or sweet works.
2 cups Baby Spinach — adds green and wilts quickly.
1 cup Heavy Cream — makes sauce rich (or use non-dairy).
2 tablespoons Fresh Lemon Juice — brightens the dish.
1/4 cup Fresh Parsley — fresh garnish.
3 cups Cooked Orzo, Rice, or Crusty Bread — for serving.

These items make a creamy, balanced sauce. The tomato paste and paprika give depth. Lemon and parsley cut the cream. Spinach adds nutrition and color.

Directions

Season shrimp with salt and pepper. Pat dry so they brown well.
Heat oil in a skillet over medium heat. Cook shallot and bell pepper until soft. This builds flavor.
Add garlic and tomato paste. Stir and cook 1 minute to remove raw taste.
Pour in broth, add paprika and red pepper flakes. Let simmer to blend flavors.
Stir in heavy cream and bring to a low simmer. Watch the sauce thicken.
Add shrimp in a single layer. Cook 2–4 minutes until just pink. Do not overcook.
Fold in spinach and lemon juice. Cook until spinach wilts.
Sprinkle parsley and serve over orzo, rice, or with bread.

Note: Browning the shallot and pepper first adds more flavor. Adding shrimp last keeps them tender.

How to serve this recipe

Serve the shrimp and sauce over cooked orzo or rice for a filling plate. Spoon the sauce on top so each bite has cream and shrimp. For a lighter meal, use crusty bread and dip it in the sauce. Add a green salad or steamed vegetables on the side. This meal fits casual weeknights and small dinner guests. Keep lemon wedges on the table so people can add more brightness if they like.

How to store this recipe

Cool the dish to room temperature before storing. Put it in airtight containers in the fridge for up to 3 days. Reheat on the stove over low heat and stir in a splash of broth or cream to loosen the sauce. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Shrimp texture may change after freezing, so plan to eat fresh for best texture.

Tips to make this recipe

Use medium-high heat to get color on the shallot and pepper. Do not crowd the pan when you cook shrimp. If the sauce feels too thin, simmer a few minutes to reduce it. If it is too thick, add a little broth. Taste and adjust salt and lemon at the end. For a milder meal, skip the red pepper flakes. For a smoky depth, try smoked paprika in this recipe.

Variation

Swap baby spinach for kale or Swiss chard; cook a bit longer for tougher greens. Use smoked paprika for a deeper flavor or sweet paprika for a milder taste. Swap heavy cream for coconut cream for a dairy-free option. If shrimp is not available, use scallops or firm white fish but cook them carefully to avoid overcooking. The dish is flexible, but shrimp gives the best quick-cook result.

FAQs

Q: Can I use frozen shrimp? A: Yes. Thaw and pat dry before cooking.

Q: Can I make it less creamy? A: Use half the cream and more broth or lemon.

Q: How long to cook the shrimp? A: Usually 2–4 minutes per side until pink.

Q: Is it spicy? A: You control heat with the red pepper flakes. Omit for no heat.

Conclusion

This shrimp skillet makes a quick, comforting meal that works for busy nights and small dinners. It cooks fast, uses common pantry items, and cleans up easily. The sauce stays rich yet bright with lemon and parsley. For a similar one-pan shrimp idea, try the Julia’s Album Tuscan Shrimp recipe for another quick garden-style meal. If you want a creamy pasta twist with shrimp, see the Creamy Shrimp Penne Pasta guide for a related version.