If you adore seafood and love quick, flavor-packed meals, Succulent Shrimp in Creamy Garlic-Paprika Sauce is about to become your new weeknight obsession. Imagine juicy shrimp, swirled through a dreamy sauce laced with smoky paprika, garlic, and a splash of creaminess, ready in just under half an hour. This dish is bold yet elegant, fancy enough for guests but effortless for any night you’re simply craving comfort and flavor—all in one pan!
Ingredients You’ll Need
Everything in this dish has a deliciously clear role: from the rich notes of smoked paprika to the tang of freshly squeezed lemon, every ingredient shines through. You’ll be amazed at how just a handful of pantry and fresh items create such an irresistible combination for Succulent Shrimp in Creamy Garlic-Paprika Sauce.
- Large shrimp (1 pound, peeled and deveined): Go for large, fresh or defrosted shrimp for the perfect bite and juicy texture.
- Olive oil (2 tablespoons): Brings a silky start to sautéing shrimp and blooming garlic flavors.
- Garlic (4 cloves, minced): The foundation of the whole dish—don’t shy away, it infuses every bite.
- Smoked paprika (1 teaspoon): Adds smokiness and beautiful color, turning a basic sauce into something special.
- Red pepper flakes (1/4 teaspoon, optional): If you like a hint of heat, even a small pinch brings the sauce alive.
- Chicken broth or seafood stock (1/2 cup): Builds depth in the sauce and ties the flavors together.
- Heavy cream (1/2 cup): The key to luxurious, smooth texture—swap for half-and-half for a lighter version.
- Parmesan cheese, grated (1/4 cup): Melts into the sauce, giving it richness and extra umami.
- Salt and black pepper (to taste): Balance is everything—taste as you go!
- Chopped fresh parsley (1 tablespoon): A fresh, vibrant finish that cuts through the richness.
- Lemon wedges: A final squeeze wakes up all the flavors—don’t skip it!
How to Make Succulent Shrimp in Creamy Garlic-Paprika Sauce
Step 1: Prep and Season the Shrimp
Start by gently patting your shrimp dry with paper towels; this step helps them sear beautifully instead of steaming. Give them a quick sprinkle of salt and freshly cracked black pepper, gently tossing to coat. It’s a small touch that brings out the natural sweetness of the shrimp in Succulent Shrimp in Creamy Garlic-Paprika Sauce.
Step 2: Sear the Shrimp
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer, making sure not to crowd the pan. Sear each side for 1–2 minutes until they turn pink and lightly golden at the edges. Transfer the shrimp to a plate and set aside—they’ll finish cooking in the sauce later, so don’t worry if they’re not totally done yet.
Step 3: Build the Flavor Base
Lower the heat to medium. Add your minced garlic, smoked paprika, and red pepper flakes (if using) straight into the same skillet. Let them sizzle and bloom for 30 seconds, stirring constantly to keep the garlic from burning. The fragrance is your signal—your kitchen will already smell irresistible!
Step 4: Simmer the Sauce
Pour in the chicken broth or seafood stock, using your spoon or spatula to gently scrape up any browned shrimp bits from the pan. Let this mixture come to a simmer, which infuses the sauce with every bit of flavor. Stir in the heavy cream and Parmesan, allowing everything to bubble gently for 2–3 minutes. The sauce will begin to thicken, turning glossy and creamy.
Step 5: Return the Shrimp and Finish
Slide the seared shrimp (with any juices on the plate) back into the skillet. Toss to coat thoroughly in that delicious creamy garlic-paprika sauce, and cook for about 1 more minute, just until the shrimp are cooked through and piping hot. Taste and adjust seasoning if needed. Now, Succulent Shrimp in Creamy Garlic-Paprika Sauce is ready to dazzle!
How to Serve Succulent Shrimp in Creamy Garlic-Paprika Sauce
Garnishes
Give your dish a final flourish with freshly chopped parsley and a squeeze of lemon juice right before serving. The bright green of the herbs and zing of lemon cut through the creamy sauce, making Succulent Shrimp in Creamy Garlic-Paprika Sauce pop both in flavor and on the plate.
Side Dishes
This shrimp begs for something to soak up its dreamy sauce! Fluffy rice, tender pasta (like linguine or spaghetti), or toasted crusty bread are all classic options. For a low-carb touch, serve alongside sautéed zucchini noodles or lightly steamed broccoli, letting every drop of that creamy garlic-paprika sauce shine.
Creative Ways to Present
Try spooning Succulent Shrimp in Creamy Garlic-Paprika Sauce over creamy polenta for a comforting twist or pile it into warm tortillas for spontaneous shrimp tacos. For a dinner party, serve in small bowls as a decadent appetizer with extra bread on the side—guests will rave about every bite!
Make Ahead and Storage
Storing Leftovers
Store your cooled shrimp and sauce together in an airtight container in the fridge for up to 2 days. The flavors deepen overnight, so it’s a delight for a next-day lunch or light dinner. Just be sure not to let it sit out too long at room temperature once cooked.
Freezing
While you can freeze Succulent Shrimp in Creamy Garlic-Paprika Sauce, keep in mind that creamy sauces sometimes separate after thawing. If freezing, do so for no more than one month. Thaw gently in the refrigerator before reheating, and stir well to bring the sauce back together.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until the shrimp are just warmed through—high heat can make shrimp tough. If the sauce is extra thick, add a splash of milk or broth to loosen it up without losing any creaminess.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them first, pat dry thoroughly, and proceed as directed. Frozen shrimp can be just as sweet and tender—often fresher than “fresh” shrimp at the store.
Is there a dairy-free option for the creamy sauce?
Yes! Swap out the heavy cream for canned coconut milk and use a vegan Parmesan alternative or simply leave it out. The result will be just as luscious, with a subtle coconut twist in your Succulent Shrimp in Creamy Garlic-Paprika Sauce.
How spicy is this dish with the red pepper flakes?
It’s just a gentle kick, not overpowering at all—think of it as a background warmth. If you’re sensitive to heat or serving kids, you can skip the red pepper flakes entirely.
What type Main Course
Smoked paprika is the star here! It gives the sauce depth and a touch of smokiness, but you can also use sweet or hot paprika if you prefer, just adjust the amount to your taste for your Succulent Shrimp in Creamy Garlic-Paprika Sauce.
Can I double this recipe for a crowd?
Definitely! Just use a wider skillet or cook the shrimp in batches so they all get that perfect sear. The sauce easily multiplies—just keep an eye to avoid overcrowding the pan so everything cooks evenly.
Final Thoughts
I wholeheartedly hope you bring Succulent Shrimp in Creamy Garlic-Paprika Sauce to your table soon. It’s delightfully easy, endlessly inviting, and sure to impress with its creamy, garlicky goodness. Give it a try—you might just find yourself making it on repeat!
Print
Succulent Shrimp in Creamy Garlic-Paprika Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of succulent shrimp cooked in a creamy garlic-paprika sauce, a dish that’s perfect for a quick and elegant dinner.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
Garlic-Paprika Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth or seafood stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare Shrimp: Pat shrimp dry, season with salt and pepper. Cook in olive oil until pink and opaque; set aside.
- Make Sauce: Sauté garlic, paprika, and red pepper. Add broth, then cream and Parmesan. Simmer until thickened.
- Combine: Return shrimp to pan, coat in sauce, and heat through. Garnish with parsley and serve with lemon wedges.
Notes
- Serve over rice, pasta, or crusty bread.
- For a lighter version, use half-and-half or canned coconut milk instead of heavy cream.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 195mg
