Creamy Garlic-Paprika Shrimp Skillet
A delightful one-pan meal featuring succulent shrimp in a creamy garlic-paprika sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Fresh shrimp recommended for best flavor.
- 2 tablespoons olive oil
- 4 cloves garlic, minced Be careful not to burn the garlic.
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream For a lighter version, substitute with coconut milk.
- ½ cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice Can substitute with lime juice for a twist.
- 1 cup cherry tomatoes, halved Optional, adds sweetness and color.
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle the smoked paprika, salt, and black pepper into the skillet. Stir well to combine with the garlic.
- Add the shrimp to the skillet and cook for about 3-4 minutes, flipping once, until the shrimp turns pink and opaque.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- If using, add the cherry tomatoes and cook for another 2-3 minutes until they soften.
- Remove the skillet from heat and stir in the chopped parsley and lemon juice. Mix well to ensure the shrimp is well coated in the creamy sauce.
- Serve immediately over your choice of rice, pasta, or bread.
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Notes
This dish can be customized with vegetables like bell peppers or zucchini. It can also be stored in the refrigerator for 3-4 days or frozen for up to 2 months.