Pat the shrimp dry with a paper towel, and season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 3 minutes until pink and firm. Flip and cook for another minute.

Reduce heat to medium, add the remaining tablespoon of olive oil, shallots, and red bell pepper. Cook for 3-4 minutes until softened.

Add garlic, tomato paste, and crushed red pepper flakes. Cook for 2-3 minutes until aromatic.

Pour in broth, scrape up browned bits, and simmer for 5 minutes until reduced by half.

Stir in paprika and spinach, cooking until the spinach wilts.

Reduce heat to low, mix in heavy cream and lemon juice, stirring until creamy.

Return shrimp to skillet, gently tossing to coat in sauce. Garnish with parsley.