1-First Step: Prepare the Shrimp: Begin by patting 1 lb of peeled and deveined raw shrimp dry with a paper towel. This helps them sear properly and absorb flavors. Season the shrimp evenly with half of the 1 tsp sea salt and half of the 3/4 tsp cracked black pepper. For dietary adaptations, if you’re using a substitute like chicken, adjust cooking time to ensure it’s fully cooked through. Heat 2 Tbsp extra-virgin olive oil in a large skillet over medium-high heat. Arrange the shrimp in the pan without overlapping and cook for 3 minutes on one side. Flip and cook for 1 more minute until the shrimp are firm and opaque. If you’re making this for kids, reduce the pepper to keep it mild. Transfer the shrimp to a plate and set aside.

2-Second Step: Cook the Vegetables and Base: Reduce the heat to medium and add the remaining 1 Tbsp extra-virgin olive oil to the skillet. Stir in 1 large shallot, finely chopped (about 1/2 cup), and 1/2 cup finely chopped red bell pepper. Cook for 3 to 4 minutes until they soften and release their aromas. For a lower-carb version, you could add more spinach here. Next, add 4 garlic cloves, minced, 2 Tbsp tomato paste, and 1/2 tsp crushed red pepper flakes. Cook for 2 to 3 minutes, stirring often, until the garlic smells great and the tomato paste turns a deep brick red. This step builds the flavorful base, and if you’re adapting for spice-sensitive eaters, skip the red pepper flakes.

3-Third Step: Deglaze and Add Flavors: Pour in 3/4 cup lower-sodium vegetable or chicken broth to deglaze the pan, scraping up any tasty bits from the bottom. Let it simmer for 5 minutes until the liquid reduces by about half. Stir in 2 tsp paprika and 2 handfuls fresh baby spinach, cooking for 1 to 2 minutes until the spinach wilts down. This is a good point to add extra veggies if you want to customize for nutrition, like zucchini for more fiber. The paprika gives that warm flavor, so choose sweet for a milder taste.

4-Fourth Step: Create the Creamy Sauce: Stir in 1/2 cup heavy cream and 1-2 Tbsp fresh lemon juice to make the sauce creamy and bright. Season with the remaining sea salt and cracked black pepper. If you’re opting for a lighter version, use cashew cream instead of heavy cream to cut calories without losing creaminess. Let the sauce simmer gently for a minute to thicken. Taste and adjust seasoning as needed, keeping in mind dietary preferences like reducing salt for low-sodium diets.

5-Fifth Step: Combine and Serve: Return the cooked shrimp to the skillet and warm through for about 1-2 minutes. Garnish with 2 Tbsp chopped fresh parsley leaves for a pop of color and flavor. Serve over cooked orzo, rice, or with crusty bread for dipping, making it adaptable for various meal needs. This entire process takes about 10 minutes for prep and 20 minutes for cooking, totaling 30 minutes. For busy parents, this one-pan garlic paprika shrimp recipe is ideal as it minimizes mess and maximizes taste.