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Dish of succulent shrimp in creamy garlic-paprika sauce, garnished and ready to serve

Succulent Shrimp in Creamy Garlic-Paprika Sauce

Juicy shrimp simmered in a velvety garlic-paprika cream sauce—rich, flavorful, and ready in under 30 minutes. Perfect for a weeknight dinner that feels gourmet.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil or butter
  • 4 cloves garlic minced
  • 1 tsp smoked paprika or sweet paprika
  • ½ tsp red pepper flakes optional, for heat
  • 1 cup heavy cream
  • ½ cup chicken or seafood broth
  • ¼ cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped (for garnish)

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Heat olive oil or butter in a large skillet over medium heat.
  2. Season shrimp with salt, pepper, and half the paprika. Sear shrimp for 1–2 minutes per side until pink. Remove and set aside.
  3. In the same skillet, add garlic and cook until fragrant (about 1 minute). Stir in remaining paprika and red pepper flakes.
  4. Pour in cream and broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
  5. Stir in Parmesan and lemon juice, then return shrimp to the skillet. Toss to coat in the sauce.
  6. Cook for 2 more minutes until shrimp are heated through.
  7. Garnish with fresh parsley and serve immediately.

Notes

Serve over rice, pasta, or crusty bread to soak up the sauce.
Swap cream for coconut milk for a dairy-free option.
Add spinach or sun-dried tomatoes for extra flavor and nutrition.