First Step: Prepare all ingredients by peeling and deveining the shrimp, mincing garlic, and chopping the shallot and red bell pepper. This sets the stage for smooth cooking and helps everything come together quickly.

Second Step: Heat 3 Tbsp extra-virgin olive oil in a skillet over medium-high heat. Add the shrimp seasoned with 3/4 tsp sea salt and 1/2 tsp cracked black pepper, then cook for 2-3 minutes on each side until pink and opaque. For more tips on quick seafood cooking, consider exploring easy recipe variations that might inspire your next meal.

Third Step: In the same skillet, add the finely chopped shallot, red bell pepper, and minced garlic, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic to preserve its sweet, robust flavor.

Fourth Step: Stir in 2 Tbsp tomato paste and 1/2 tsp crushed red pepper flakes, cooking for another 30 seconds to release their depth.

Fifth Step: Pour in 3/4 cup lower-sodium broth and 2 tsp paprika, letting it simmer for 2-3 minutes to blend the flavors beautifully.

Sixth Step: Add 2 handfuls of fresh baby spinach and 1/2 cup heavy cream, stirring until the mixture simmers and thickens, about 4-5 minutes.

Seventh Step: Return the cooked shrimp to the skillet, along with 1 to 2 Tbsp fresh lemon juice, and heat through for 1-2 minutes. Finally, sprinkle with 2 Tbsp chopped fresh parsley and serve over cooked orzo, rice, or crusty bread.