Creamy Garlic-Paprika Shrimp Skillet is the quick, one-pan dinner that sears juicy shrimp in butter and olive oil, blooms sweet and smoked paprika with plenty of garlic, then swirls in a silky cream sauce brightened with lemon. It’s comforting but not heavy, deeply savory with gentle warmth, and ready to ladle over rice, pasta, or crusty bread in about 25 minutes.
Why You’ll Love This Creamy Garlic-Paprika Shrimp Skillet
- Weeknight-fast, restaurant-feel: A true 25-minute start-to-finish skillet with simple steps and big payoff.
- Silky, clingy sauce: Cream, broth, and a touch of parmesan reduce to a glossy coat that hugs each shrimp.
- Balanced warmth: Sweet + smoked paprika bring color and flavor without overpowering heat.
- Flexible pantry flow: Works with half-and-half, stock, lemon, and everyday spices you likely have.
- Add-veggies friendly: Spinach, peas, or ribbons of zucchini fold in effortlessly.
- Plays nice with sides: Serve over rice, noodles, potatoes, or swipe with bread—no wrong answers.
What Is Creamy Garlic-Paprika Shrimp Skillet?
It’s a modern skillet supper centered on three moves: quick-sear shrimp for juicy snap, bloom paprika and garlic to build a fragrant base, then whisk in cream and broth for a spoon-clinging sauce. Lemon wakes everything up at the end, and fresh herbs add color. The flavor is cozy and gently smoky with a mellow, garlicky richness that feels special without fuss.
Creamy Garlic‑Paprika Shrimp Skillet
Ingredients
Shrimp & Seasoning
- 1.5 lb large raw shrimp peeled, deveined, tails removed
- 0.75–1 tsp fine salt divided
- 0.25 tsp black pepper
- 0.5 tsp garlic powder for seasoning shrimp
- 1 tsp sweet paprika
- 0.5 tsp smoked paprika adjust for smokiness
- Pinch red pepper flakes optional
Skillet Base & Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic finely minced
- 0.5 cup low‑sodium chicken or vegetable broth
- 1 cup half‑and‑half or light cream
- 0.25 cup finely grated parmesan for body and savor
- 1 tsp lemon zest
- 1–2 tsp fresh lemon juice to taste
Finish & Optional Veg
- 3 cups baby spinach optional; packed
- 2 tbsp chopped parsley or chives for garnish
Instructions
- Step 1 – Season & Sear the Shrimp: Pat shrimp very dry and toss with ½ tsp salt, black pepper, garlic powder, sweet paprika, and smoked paprika. Heat olive oil and 1 tbsp butter in a large skillet over medium‑high. Add shrimp in a single layer and sear 1½–2 minutes per side until pink and just opaque. Transfer to a plate.
- Step 2 – Build the Garlic‑Paprika Base: Lower heat to medium. Add remaining butter. Stir in minced garlic, a pinch of salt, and red pepper flakes (if using) for 30–45 seconds until fragrant. Sprinkle in remaining paprika and bloom briefly.
- Step 3 – Deglaze & Simmer: Pour in broth, scraping up browned bits. Simmer 1–2 minutes to reduce slightly and concentrate flavor.
- Step 4 – Make It Creamy: Whisk in half‑and‑half and bring to a gentle simmer (no hard boil). Sprinkle in parmesan, whisking until smooth and glossy. Season with salt and pepper. If sauce is too thin, simmer 1–2 minutes; if too thick, whisk in a splash of broth.
- Step 5 – Wilt & Brighten: Fold in spinach until just wilted and vibrant. Stir in lemon zest and 1 tsp lemon juice. Taste and adjust with more lemon if desired.
- Step 6 – Return Shrimp & Serve: Slide shrimp (and any juices) back into the skillet. Warm 1 minute, then shower with parsley or chives and serve hot over rice, pasta, or potatoes.
Notes
Ingredients for Creamy Garlic-Paprika Shrimp Skillet
Shrimp & Seasoning
- 1½ lb (680 g) large raw shrimp, peeled and deveined, tails removed
- ¾–1 tsp fine salt, divided (to taste)
- ¼ tsp black pepper
- ½ tsp garlic powder (for the shrimp)
- 1 tsp sweet paprika
- ½ tsp smoked paprika (adjust for preferred smokiness)
- Pinch red pepper flakes (optional)
Skillet Base & Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 large garlic cloves, finely minced
- ½ cup (120 ml) low-sodium chicken or vegetable broth
- 1 cup (240 ml) half-and-half or light cream (see notes)
- ¼ cup (25 g) finely grated parmesan (for body and savor)
- 1 tsp lemon zest + 1–2 tsp fresh lemon juice, to taste
Finish & Optional Veg
- 3 packed cups baby spinach (or 1 cup peas, thawed)
- 2 tbsp chopped parsley or chives
To Serve (pick one or two)
- Steamed rice or herbed quinoa
- Buttered noodles or gnocchi
- Mashed or roasted potatoes
- Warm crusty bread
Pantry Notes
- Two paprikas? Sweet paprika gives bright peppery depth; smoked paprika adds barbecue-like aroma. Use both for roundness.
- Half-and-half vs. cream: Half-and-half keeps it lighter; cream gives extra plushness and is most forgiving.
- Parmesan as a tool: A small amount boosts umami and thickens without flour.
Ingredient Notes (Substitutions & Healthy Swaps)
- Dairy options: For lighter, use more broth and half-and-half; for richer, a bit more cream and a knob of butter off heat.
- Greens swap: Baby kale or chopped spinach work; add heartier greens 1–2 minutes earlier to soften.
- Gluten aware: The dish is naturally gluten-free; pair with GF sides as needed.
- No smoked paprika? Use all sweet paprika and add a touch more black pepper for dimension.
- Extra veggies: Zucchini ribbons, peas, or roasted red pepper strips fold in during the last minute.
Step-by-Step Instructions
Step 1 – Season & Sear the Shrimp
Pat shrimp very dry. Toss with ½ tsp salt, black pepper, garlic powder, and half of both paprikas. Heat a large skillet over medium-high with olive oil and 1 tbsp butter. Sear shrimp in a single layer 1½–2 minutes per side until pink and just opaque. Transfer to a plate (they’ll finish in the sauce).
Cue: If shrimp stick, give them 15–20 more seconds—release happens once a light crust forms.
Step 2 – Build the Garlic-Paprika Base
Lower heat to medium. Add the remaining 1 tbsp butter. Stir in garlic and a pinch of salt; cook 30–45 seconds until fragrant. Sprinkle in the remaining sweet and smoked paprika (and red pepper flakes if using). Bloom 10–15 seconds to release color and aroma—don’t scorch.
Step 3 – Deglaze & Simmer
Pour in broth and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly; this concentrates flavor and sets up the sauce body.
Step 4 – Make It Creamy
Whisk in half-and-half (or cream) and bring to a gentle simmer—no hard boil. Sprinkle in parmesan, whisking until smooth and glossy. Taste; add a pinch of salt if needed. The sauce should lightly coat a spoon.
Too thin? Simmer 1–2 minutes more.
Too thick? Whisk in a splash of broth.
Step 5 – Wilt & Brighten
Fold in spinach until just wilted and vibrant. Stir in lemon zest and 1 tsp lemon juice. Taste and adjust with another teaspoon of lemon if you want a livelier finish.
Step 6 – Return Shrimp & Serve
Slide shrimp (and plate juices) back into the skillet. Spoon sauce over and warm 1 minute. Shower with parsley or chives and serve immediately over your chosen base.
Pro Tips for Success
- Dry shrimp = better sear: Surface moisture blocks browning and dilutes seasoning.
- Bloom spices briefly: Paprika tastes rounder and more aromatic after 10–15 seconds in fat.
- Gentle heat for dairy: Keep the sauce to a steady simmer; vigorous boiling can split dairy and mute paprika’s color.
- Season in layers: Salt the shrimp, then the base, then balance at the end with lemon and a final taste.
- Parmesan in pinches: Add gradually for a smooth melt and a satin finish.
- Finish bright: Citrus added at the end keeps flavors high and the sauce from feeling heavy.
Flavor Variations
- Roasted Red Pepper Cream: Stir in ½ cup finely chopped roasted red peppers with the broth for gentle sweetness and color.
- Mushroom-Paprika: Sauté 8 oz sliced mushrooms after searing shrimp; remove, then build sauce and return them with the shrimp.
- Tomato-Paprika Twist: Add 2 tbsp tomato paste to the garlic step; cook 1 minute before deglazing for a deeper, slightly tangy sauce.
- Herb Garden: Finish with a mix of parsley, chives, and a hint of dill for fresh lift.
- Lemon-Pepper: Increase zest to 2 tsp and add extra cracked black pepper for a bistro-bright vibe.
Serving Suggestions
- Rice & grains: Spoon over jasmine or basmati rice; try lemony quinoa for a bright base.
- Pasta night: Toss with tagliatelle or orecchiette; thin the sauce with a splash of reserved pasta water for cling.
- Potato partner: Creamy mashed potatoes or roasted baby potatoes love this sauce.
- Bread swipe: Warm ciabatta or soft rolls to mop the skillet clean.
- Veg sides: Roasted asparagus, green beans, or a crisp chopped salad for contrast.
Storage and Freezing Instructions
- Refrigerate: Cool, store airtight up to 2 days.
- Reheat: Warm gently over low heat with a splash of broth or milk, stirring until smooth. Avoid boiling to keep the sauce silky and shrimp tender.
- Freeze: Not ideal—cream sauces and shrimp can change texture. If needed, freeze the sauce only (without shrimp and greens) up to 1 month; reheat gently and add freshly cooked shrimp and spinach.
Nutrition Facts (Per Serving)
Approximate values for 1 of 4 servings; will vary with cream choice and sides.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~410 | ~34 g | ~8 g | ~26 g | ~1 g | ~710 mg |
FAQ About Creamy Garlic-Paprika Shrimp Skillet
Does the sauce really get creamy without feeling heavy?
Yes. Half-and-half (or light cream) plus a small amount of parmesan creates body without weight. Lemon zest and juice brighten the finish so each bite tastes rich yet lively, and folding in spinach adds freshness that cuts through creaminess.
Why did my sauce split or turn grainy?
Dairy can separate if heated too hard or if cheese is added too quickly. Keep the simmer gentle, whisk parmesan in gradually, and remove from heat for a moment if bubbles get aggressive. If it looks shaky, whisk in a tablespoon of warm milk or broth off heat to smooth it out.
Can I use frozen shrimp?
Absolutely—thaw in the refrigerator, then pat very dry before seasoning. Excess moisture prevents searing and can thin the sauce. If shrimp release liquid, let it simmer off after searing and before adding dairy.
How spicy is the dish?
It’s warmly spiced, not hot. Sweet and smoked paprika bring flavor and color; optional red pepper flakes add a whisper of heat. For milder results, skip the flakes and reduce smoked paprika. For more warmth, add a pinch more flakes right at the end.
Could I add extra vegetables?
Yes. Peas, zucchini ribbons, roasted red peppers, or even small broccoli florets (briefly steamed first) work well. Add tender veg at the end so they keep color and bite; add sturdy veg a bit earlier so they soften.
What’s the best side to soak up the sauce?
Rice and mashed potatoes are classic, but buttered noodles or gnocchi are fantastic. If you prefer something lighter, a simple green salad plus warm bread delivers contrast and an easy way to swipe the pan.
How do I keep shrimp tender on reheat?
Reheat low and slow with a splash of liquid. Stop as soon as the sauce loosens and the shrimp are warm; overcooking on reheat can make them rubbery.
Can I make it dairy-free?
You can use a neutral dairy-free cream alternative and skip parmesan; keep heat extra gentle and finish with lemon and herbs for brightness. The sauce will be lighter and less thick, but still flavorful.
TastyInspo Notes
- Zest first, then juice: Capture aromatic oils without thinning the sauce, then add juice to taste.
- Paprika color pop: Blooming in fat is the difference between pale and glowing orange-red.
- Spoon test (nappe): The sauce should coat the back of a spoon and hold a clean trail when you swipe a finger through.
- Two-stage salt: Light seasoning for shrimp + final seasoning in the sauce = balanced savor without oversalting.
- Wire-rack rest: If you pause after searing, rest shrimp on a rack so they don’t steam and shed juices.
- Finish off heat: Once glossy, turn off the burner. Residual heat keeps the sauce perfect while you plate.
Final Thoughts
Creamy Garlic-Paprika Shrimp Skillet hits that sweet spot between effortless and elevated. With a quick sear, a 60-second spice bloom, and a gentle simmer, you’ll build a sauce that tastes slow-cooked in a fraction of the time. Keep the heat modest, add parmesan in pinches, and finish with lemon and herbs. Whether you serve it over rice, pasta, or potatoes, this is a dependable, weeknight-friendly recipe you’ll crave again and again.
