This gorgeous shrimp dish is rich, saucy, garlicky, and full of bold flavor. The shrimp are cooked in a vibrant tomato-based sauce with paprika, garlic, butter, and cream, creating a comforting meal that is perfect with fresh bread for soaking up every drop of the sauce.
Ingredients
For the shrimp
- 500 g large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, finely minced
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon chili flakes, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
For the creamy tomato sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 400 g crushed tomatoes
- 150 ml heavy cream
- 100 ml chicken or vegetable broth
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes
- Salt and black pepper, to taste
- 1 tablespoon butter
- 50 g grated Parmesan, optional
- 2 tablespoons chopped fresh parsley
Preparation
Begin by preparing the shrimp. Pat them dry with paper towels. Removing excess moisture is important because it helps the shrimp develop a beautiful color when cooked instead of simply steaming.
Place the shrimp in a bowl and season with paprika, smoked paprika, salt, black pepper, and chili flakes. Add the lemon juice and toss everything together.
Set the shrimp aside for about 5–10 minutes while you prepare the sauce.
Make the tomato sauce
Heat a large skillet over medium heat and add the olive oil.
Add the finely chopped onion and cook for approximately 3–4 minutes until softened and translucent.
Add the minced garlic and cook for about 30 seconds. Don’t let the garlic become dark because burnt garlic can make the sauce bitter.
Add the tomato paste and paprika. Stir continuously for about 1 minute. Cooking the tomato paste briefly helps deepen its flavor and gives the finished sauce a richer color.
Pour in the crushed tomatoes and broth. Add oregano, chili flakes, black pepper, and a small amount of salt.
Stir everything together and bring the sauce to a gentle simmer.
Allow it to cook uncovered for approximately 8–10 minutes, stirring occasionally. The sauce should begin to thicken and become rich and concentrated.
Add the cream
Reduce the heat to low.
Slowly pour in the heavy cream while stirring continuously. The bright tomato sauce will turn into a beautiful creamy red-orange sauce.
Add the butter and stir until completely melted.
If you’re using Parmesan, add it now and stir until it melts into the sauce.
Taste the sauce and adjust the seasoning. If you prefer more heat, add additional chili flakes. If the tomatoes taste slightly acidic, a tiny pinch of sugar can balance them.
Cook the shrimp
While the sauce is gently simmering, heat another skillet over medium-high heat.
Add the butter and olive oil.
Place the seasoned shrimp in a single layer.
Cook for approximately 1½–2 minutes per side, depending on their size. Shrimp cook very quickly, so avoid overcooking them.
They should turn pink and opaque and curl into a loose “C” shape.
Transfer the shrimp directly into the creamy tomato sauce.
Gently spoon the sauce over the shrimp and allow everything to simmer together for another 1–2 minutes.
Don’t cook the shrimp for too long at this stage. The goal is simply to allow them to absorb the flavors of the sauce.
Finish the dish
Turn off the heat and add freshly chopped parsley.
For an extra fresh flavor, squeeze a little lemon juice over the top.
The finished sauce should be thick enough to coat the shrimp but still loose enough to dip bread into.
Serving
This dish is absolutely perfect with warm crusty bread, just like the presentation in the photo.
Tear off a piece of bread and dip it directly into the creamy tomato sauce. The bread absorbs the spicy, garlicky sauce and makes every bite incredibly satisfying.
You can also serve the shrimp with:
- Steamed rice
- Buttered pasta
- Spaghetti
- Mashed potatoes
- Couscous
- Roasted vegetables
- Garlic bread
For a lighter meal, serve it alongside a simple green salad dressed with lemon juice and olive oil.
Tips for Perfect Shrimp
Don’t overcook the shrimp. This is the most important tip. Shrimp only need a few minutes to cook. Overcooked shrimp become rubbery and tough.
Use large shrimp if possible. They remain juicy and tender and are especially attractive when served in a rich sauce.
Pat the shrimp dry. Excess water can prevent them from browning properly.
Use fresh garlic. Since garlic is one of the main flavors in this recipe, freshly minced garlic gives a much better result than garlic powder.
Control the heat. Chili flakes are optional, so adjust them according to your preference.
Don’t boil the cream aggressively. Once the cream is added, keep the heat low and let the sauce gently simmer.
Taste before serving. Tomatoes can vary considerably in acidity and sweetness, so seasoning should always be adjusted at the end.
Easy Variations
Extra Spicy Shrimp
For a fiery version, add more chili flakes and a pinch of cayenne pepper. You can also add a finely chopped fresh chili when cooking the onion.
Garlic Butter Shrimp
Increase the butter to 3 tablespoons and reduce the cream slightly. This creates an even richer garlic-butter sauce.
Spinach and Shrimp
Add two large handfuls of fresh baby spinach to the sauce before adding the shrimp. Cook for 1–2 minutes until the spinach wilts.
Mushroom Shrimp
Sauté 150 g sliced mushrooms with the onion before adding the garlic. The mushrooms add a delicious earthy flavor.
Coconut Version
Replace the heavy cream with full-fat coconut milk. The result is slightly sweeter and has a wonderful tropical flavor.
Make-Ahead Advice
The tomato sauce can be prepared several hours in advance and stored in the refrigerator.
When you’re ready to serve, gently reheat the sauce and add freshly cooked shrimp.
It’s better not to fully cook the shrimp hours in advance because reheating them can make them tough.
Storage
Store leftovers in a sealed container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat. Add a small splash of broth or cream if the sauce has thickened too much.
Avoid boiling the leftovers aggressively, as this can overcook the shrimp.
Final Result
You should end up with tender, juicy shrimp surrounded by a rich creamy tomato-garlic sauce that’s slightly smoky, mildly spicy, and incredibly flavorful. Fresh parsley adds a bright finishing touch, while warm crusty bread makes the perfect companion for soaking up the sauce.
This is an easy restaurant-style dish that can be on the table in about 35 minutes, making it ideal for both a quick weeknight dinner and a special meal.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: About 35 minutes
Servings: 4
Best served: Hot with crusty bread 🍤🌶️