Description
A quick and comforting one-pan shrimp meal with a thick, creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 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
Instructions
- 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.
- Add garlic and tomato paste. Stir and cook for 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 for 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.
Notes
Browning the shallot and pepper first adds more flavor. Adding shrimp last keeps them tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg