Description
Succulent shrimp cooked in a luscious garlic-paprika cream sauce, perfect for scooping with crusty bread or serving over pasta.
Ingredients
Units
Scale
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 2 Tbsp unsalted butter
- 1 Tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Pat shrimp dry and season lightly with salt, pepper, and half the paprika.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and sear 1–2 minutes per side until just pink. Remove and set aside.
- Reduce heat to medium, add butter. When melted, stir in garlic and remaining paprika (+ red pepper flakes if using). Sauté until fragrant, about 30 seconds.
- Carefully pour in white wine (or broth) and simmer for 2 minutes to reduce slightly.
- Stir in heavy cream, bring to low simmer, and cook for 3–4 minutes until sauce slightly thickens. Season with salt and pepper.
- Return shrimp to skillet, nestle into sauce, and cook another 1–2 minutes until warmed through.
- Stir in lemon juice and chopped parsley just before serving.
- Serve hot, spooning sauce and shrimp over pasta, rice, or with crusty bread.
Notes
- Don’t overcook shrimp—just until pink for tender results.
- Use white wine for deeper flavor, or swap with chicken broth if preferred.
- Adjust spice by adding more smoked paprika or red pepper flakes.
- Garnish with extra parsley or a squeeze of lemon for brightness.
- Leftovers reheat gently; sauce may thicken—add splash of cream or broth.
Nutrition
- Serving Size: ¼ recipe (about 6 oz shrimp + sauce)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 190 mg