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Creamy Shrimp Paprikash

Creamy Shrimp Paprikash
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A quick and easy Creamy Shrimp Paprikash recipe featuring tender shrimp in a luscious, paprika-infused cream sauce. Perfect for a flavorful yet light dinner that combines smoky, sweet, and savory notes with a comforting texture, ready in under 30 minutes.

Ingredients

Scale

Seafood

  • 1 lb fresh shrimp, peeled and deveined

Spices and Seasonings

  • 2 tbsp sweet paprika
  • Salt, to taste
  • Black pepper, to taste
  • Optional: crushed red pepper flakes or cayenne pepper, to taste (for spice)

Aromatics

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Liquids

  • 1 cup chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice

Fats

  • 2 tbsp butter

Garnish

  • 2 tbsp fresh parsley, chopped
  • Optional: lemon zest for garnish

Instructions

  1. Prepare the Ingredients: Peel and devein the shrimp. Finely chop the onion and garlic. Measure out the paprika, and have the heavy cream and broth ready for cooking.
  2. Sauté Aromatics: Melt butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes, forming the base of the sauce.
  3. Add Paprika and Liquids: Sprinkle in the sweet paprika, stirring quickly to bloom the spice without burning. Pour in the broth and bring to a gentle simmer to meld the flavors.
  4. Cook the Shrimp: Add the shrimp to the simmering sauce and cook just until they turn pink and curl, about 3-5 minutes. Avoid overcooking to keep shrimp tender.
  5. Finish with Cream and Seasoning: Lower the heat and stir in the heavy cream. Allow the sauce to thicken slightly. Add lemon juice and season with salt and pepper to taste.
  6. Garnish and Serve: Sprinkle fresh parsley over the dish. Serve immediately with noodles, rice, mashed potatoes, or crusty bread.

Notes

  • Use fresh paprika for brighter flavor and color.
  • Do not overcook the shrimp; remove from heat as soon as they turn pink.
  • Simmer gently on low heat to prevent cream from curdling.
  • Add cream gradually to adjust sauce thickness to your preference.
  • Season the dish at the end to perfectly balance smoky and creamy flavors.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Freeze the sauce separately for up to 2 months; add freshly cooked shrimp when serving.
  • Reheat gently over low heat, stirring and adding a splash of broth or cream if needed.

Nutrition

Keywords: shrimp, paprikash, creamy shrimp recipe, paprika shrimp, quick dinner, Hungarian cuisine

Find it online: https://mealsbylina.com/creamy-shrimp-paprikash/