Garlic Butter Shrimp in Paprika Cream is designed for visual intensity and quick execution. Large shrimp are seared just until opaque, then coated in a vibrant paprika cream sauce that blends warmth, richness, and aroma.

The paprika provides the deep orange-red color and subtle smokiness, while butter and cream smooth out the spice. The sauce should cling lightly to the shrimp — not drown them. Overcooking is the only real risk here; shrimp need precision.

This is a high-performing seafood format: glossy surface, strong color contrast, and tight plating.

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Ingredients (Serves 2–3)

• 400 g large shrimp, peeled and deveined

• Salt and freshly ground black pepper

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon sweet paprika

• 180 ml heavy cream

• 60 ml chicken stock

• 1 teaspoon lemon juice

• Fresh parsley, chopped

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Step-by-Step Instructions

1. Sear the Shrimp

Pat shrimp completely dry.

Season lightly with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Cook shrimp for 1–2 minutes per side until pink and lightly golden.

Remove immediately once opaque.

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2. Build the Sauce

Lower heat to medium.

Add butter and garlic.
Cook for 20–30 seconds until fragrant.

Stir in smoked and sweet paprika to bloom the spice.

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3. Add Cream and Reduce

Pour in chicken stock and heavy cream.

Simmer gently for 3–4 minutes until slightly thickened.

The sauce should coat the back of a spoon.

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4. Finish the Dish

Return shrimp to the pan.

Simmer for 1 minute only to coat.

Finish with lemon juice and parsley off heat.

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Pro Tips

• Dry shrimp thoroughly before searing

• Bloom paprika briefly to avoid bitterness

• Do not boil aggressively once cream is added

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Serving Suggestions

Serve over rice, pasta, or crusty bread.
Also works as a plated appetizer.