Creamy Garlic Paprika Shrimp Skillet

A luscious, savory shrimp dish in a creamy garlic‑paprika sauce that’s both elegant and easy to make. I love how it transforms simple ingredients into a restaurant‑style meal in just one skillet.

Why You’ll Love This Recipe

I’m drawn to this dish because it strikes the perfect balance between bold garlic flavor, smoky paprika, and rich cream. It’s incredibly quick—ready in under 20 minutes—and feels indulgent without the fuss. Whether I’m whipping it up on a weeknight or serving it for guests, it never disappoints.

Ingredients

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb large shrimp, peeled and deveined

• 3 cloves garlic, minced

• 2 Tbsp olive oil

• 1 tsp smoked paprika

• 1 cup heavy cream

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

Directions

1. I pat the shrimp dry and season with salt, pepper, and smoked paprika.

2. I mince the garlic and set it aside.

3. I heat olive oil over medium heat in a large skillet.

4. I sear the shrimp for about 2–3 minutes per side until they turn pink and opaque. Then, I remove them and set them aside.

5. In the same skillet, I add the garlic and sauté for 1–2 minutes until fragrant.

6. I pour in the heavy cream, bring to a simmer, and stir continuously until it thickens slightly.

7. I return the shrimp to the skillet, toss to coat thoroughly with the creamy garlic sauce, and let it warm through.

8. I garnish with fresh parsley and serve hot.

Servings and timing

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Servings: 3–4

Variations

• I lighten it up by using half‑and‑half or full‑fat coconut milk instead of heavy cream.

• I add diced tomatoes or roasted red peppers for extra color and flavor.

• I boost the herb profile with thyme or basil for an aromatic touch.

storage/reheating

• I store leftovers in an airtight container in the refrigerator for up to 2 days.

• To reheat, I gently warm everything in a skillet over medium heat until heated through—avoiding boiling so the cream stays silky.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I can! Just make sure to thaw them completely and pat dry before cooking so they sear nicely.

Can I prepare this dish ahead of time?

I prefer to make it fresh, but I sometimes prep the sauce in advance and reheat it before tossing in the cooked shrimp.

Is this recipe spicy?

Not really. The smoked paprika adds depth and subtle warmth, but it’s not hot. I adjust the paprika amount for a bit more kick if I want it spicier.

Can I substitute chicken for shrimp?

Absolutely! I’ve used diced chicken breast in the same method—just cook it a few minutes longer until fully cooked before adding the cream.

How long will leftovers last?

I store any leftovers in the fridge for up to 2 days. After that, I like to make a fresh batch to keep the flavors and texture top-notch.

Conclusion

This Creamy Garlic‑Paprika Shrimp Skillet is one of my favorite go‑to dishes when I want something quick, flavorful, and just a little fancy. The creamy garlic sauce, smoky paprika, and tender shrimp come together beautifully with minimal effort. Serve it with crusty bread, rice, or a fresh salad, and you have a satisfying meal that always impresses.