Description
This dish features succulent shrimp cooked to perfection in a rich, creamy garlic-paprika sauce. With a hint of smoky paprika and a touch of heat from red pepper flakes, this quick and flavorful recipe is ideal for a satisfying weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Shrimp and Seasonings
- 1 lb large shrimp, peeled and deveined
- Salt and pepper to taste
For Cooking
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional for heat)
Sauce
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the shrimp.
- Cook the shrimp: Add shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, which helps release its aromatic flavors.
- Add spices: Add smoked paprika, regular paprika, and red pepper flakes if using. Stir well to combine and let the spices toast slightly to deepen their flavor.
- Simmer with broth: Pour in the chicken broth and let it simmer for 2 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Incorporate cream: Stir in the heavy cream, then cook for 3-4 minutes until the sauce thickens just a bit and becomes creamy.
- Return shrimp to sauce: Put the cooked shrimp back into the skillet and toss them in the sauce. Cook for an additional 2 minutes to heat through and meld flavors.
- Season and garnish: Season with salt and pepper to taste. Sprinkle freshly chopped parsley over the dish for a bright, fresh finish. Serve immediately.
Notes
- Ensure shrimp is fully peeled and deveined for best texture and taste.
- Adjust red pepper flakes according to your preferred spice level or omit for mild flavor.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Serve with crusty bread or over rice to soak up the savory sauce.
- Use fresh parsley instead of dried for best color and flavor.
