Creamy Garlic Paprika Shrimp

Step by Step Instructions

1. 1

   Prepare the shrimp by peeling, deveining and removing the tails if necessary. Rinse shrimp, pat dry and season with 1/2 teaspoon each of salt and pepper.

   For this step

   • 1 pound 21/25 ct raw shrimp
   • 1/2 teaspoon salt
   • 1/2 teaspoon black pepper
2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat for about 1 minute. Add the seasoned shrimp and cook for 2 minutes on each side until firm and cooked. Remove the shrimp and set aside in a bowl. Cover to keep warm.

   For this step

   • 2 tablespoons olive oil
3. 3

   In the same skillet, add the remaining olive oil, chopped onions, and red pepper. Cook over medium heat for 3 minutes until the onions and peppers are just starting to soften.

   For this step

   • 2 tablespoons olive oil
   • 1/2 cup chopped yellow onion
   • 1/2 cup diced red bell pepper
4. 4

   Add the garlic and cook for 1 minute. Add the tomato paste, red pepper flakes, and paprika, and cook for another minute.

   For this step

   • 5 cloves garlic, minced
   • 2 tablespoons tomato paste
   • 2 teaspoon paprika
   • 1/2 teaspoon crushed red pepper flakes
5. 5

   Add the chicken broth and lemon juice to the pan to deglaze and reduce the heat to simmer for 4 minutes until slightly reduced. Once reduced, add in the spinach and cook for 1 minute until wilted.

   For this step

   • 1 cup chicken broth
   • 1 tablespoon lemon juice
   • 2 cups baby spinach
6. 6

   Stir in the heavy cream and season with the remaining salt and pepper. Simmer on medium-low heat for 3-5 minutes to thicken. Add the shrimp to the skillet and top with the fresh chopped parsley.

   For this step

   • 1/2 cup heavy cream
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
   • 2 tablespoons finely chopped parsley