1 lb large shrimp, peeled and deveined

2 tbsp olive oil

4 cloves garlic, minced

1 tbsp smoked paprika

1/2 cup heavy cream

1/2 cup chicken broth

1 tbsp lemon juice

1/2 tsp salt

1/4 tsp black pepper

1 tbsp fresh parsley, chopped (for garnish)

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Heat olive oil in a large skillet over medium-high heat until shimmering.
Add minced garlic and sauté for 30 seconds, just until fragrant.
Add shrimp to the skillet, season with smoked paprika, salt, and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
Pour chicken broth and lemon juice into the skillet, scraping up any browned bits. Bring to a simmer.
Reduce heat and stir in heavy cream. Simmer for 2–3 minutes until slightly thickened.
Return shrimp to the skillet and toss to coat in the creamy sauce. Adjust seasoning as needed.
Garnish with chopped parsley and serve hot with rice, pasta, or crusty bread.

Add cayenne or chili flakes for a spicy kick.

Use Cajun seasoning instead of paprika for a Southern twist.

Substitute shrimp with mushrooms or tofu for a vegetarian version.

Swap chicken broth for coconut milk for a dairy-free alternative.

Reheat gently over low heat with a splash of cream or broth to keep shrimp tender.

Freeze leftovers for up to 1 month; thaw in the fridge before reheating.