Cooking Steps

• Pat shrimp dry with a paper towel, and season evenly with ½ tsp. each of salt and black pepper.
• Heat 2 Tbsp. of the oil in a large skillet over medium-high. Once hot, arrange shrimp in pan, avoiding any overlap (if possible), and cook 3 minutes. Flip, and cook 1 more minute, until the shrimp are firm to the touch and no longer opaque. Transfer to a plate.
• Reduce heat to medium. Add remaining 1 Tbsp. oil to pan, along with shallots and red bell pepper. Cook 3 to 4 minutes, until soft. Add garlic, tomato paste, and red pepper flakes; cook 2 to 3 minutes, until garlic is aromatic and tomato paste is caramelized.
• Pour in broth to deglaze pan; simmer 5 minutes, or until liquid is reduced by about half.
• Stir in paprika and spinach; cook 1 to 2 minutes, until spinach is wilted.
• Finally, stir in heavy cream and lemon juice, and season with remaining ½ tsp. sea salt and ¼ tsp. black pepper.
• Nestle cooked shrimp back into skillet and garnish with fresh parsley. Serve over rice or orzo, or enjoy with crusty bread.