Ingredients
Method
- Pat the shrimp dry with paper towels. Toss them with the salt, black pepper, and smoked paprika. Dry shrimp sear better, so don't skip this small step.
- Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 1/2 minutes on the first side, then 1 minute on the second side. They should be pink around the edges and just turning opaque in the center.
- Transfer the shrimp to a plate. They will finish cooking in the sauce, and removing them now keeps them from becoming rubbery.
- Reduce the heat to medium and add the butter. Once it melts, stir in the garlic and cook for 30 seconds, just until it smells fragrant. Don't let it turn dark brown.
- Pour in the broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes, or until the liquid has reduced slightly.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 2 minutes. Keep the heat moderate, since a hard boil can make the cream look grainy.
- Take the skillet off the heat and stir in the Parmesan and lemon juice. Add the spinach a handful at a time, stirring until it wilts, which should take about 1 minute.
- Return the shrimp and any juices on the plate to the skillet. Spoon the sauce over them and let everything sit for 1 to 2 minutes, until the shrimp are fully opaque and the sauce coats the back of a spoon.
- Scatter the parsley over the top and serve with lemon wedges.
Notes
Use raw shrimp for the best texture, and thaw and pat frozen shrimp dry before seasoning. Use finely grated Parmesan and add the lemon juice off the heat to keep the sauce smooth. Serve over warm rice, cooked linguine or angel hair, or with crusty bread. Refrigerate leftovers for up to 2 days and reheat gently over low heat.