Start by patting the shrimp dry using paper towels, ensuring they are moisture-free. Season them with salt and cracked black pepper on both sides for enhanced flavor.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once the oil shimmers, carefully add the shrimp in a single layer, cooking for about 3 minutes. When they turn pink and opaque, flip them over and sauté for an additional minute. Transfer the cooked shrimp to a plate and set aside.

Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Toss in the finely chopped shallots and red bell pepper, cooking for 3 to 4 minutes until they soften and the shallots become translucent.

Next, stir in the minced garlic, tomato paste, and crushed red pepper flakes, allowing them to cook for an additional 2 to 3 minutes.

Pour in the vegetable or chicken broth to deglaze the skillet, scraping up any brown bits from the bottom. Let the mixture simmer for about 5 minutes, allowing it to reduce by half.

Stir in the paprika and freshly washed baby spinach, cooking until the spinach wilts—about 1 to 2 minutes.

Pour in the heavy cream and freshly squeezed lemon juice, stirring to combine. Season the sauce to taste with additional salt and pepper if necessary.

Finally, return the cooked shrimp to the skillet, gently folding them into the creamy sauce. Allow everything to heat through for about a minute.

Sprinkle the chopped fresh parsley over the skillet for a burst of color and flavor. Serve your delightful dish over cooked orzo, rice, or with crusty bread.