Pat the shrimp dry with paper towels and season with 1/2 teaspoon of sea salt and 3/8 teaspoon of cracked black pepper.

Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the shrimp in a single layer and cook for 3 minutes until pink on one side, then flip and cook for 1 more minute. Transfer to a plate.

Lower heat to medium. Add remaining 1 tablespoon of olive oil, then add shallot and red bell pepper. Cook for 3-4 minutes until softened.

Stir in minced garlic, tomato paste, and optional crushed red pepper flakes. Cook for 2-3 minutes until garlic is aromatic and tomato paste caramelizes.

Pour in the broth to deglaze the pan, scraping up flavorful bits. Simmer for about 5 minutes until reduced by half.

Stir in paprika and spinach, cooking for 1-2 minutes until spinach wilts.

Reduce the heat to low and add heavy cream and lemon juice. Adjust seasoning with remaining salt and black pepper.

Nestle the cooked shrimp back into the skillet and garnish with parsley. Serve over rice, orzo, or with bread.