Pat the shrimp dry using paper towels and season them evenly with 1/2 teaspoon sea salt and black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Carefully arrange the shrimp in a single layer and let them cook for about 3 minutes until they are firm and starting to turn pink.

Flip the shrimp and cook for an additional minute. Once done, transfer them to a plate and cover to keep warm.

Reduce the heat to medium and add the remaining olive oil to the same skillet.

Once the oil is heated, toss in the finely chopped shallots and red bell pepper.

Sauté for 3-4 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Next, stir in the minced garlic, tomato paste, and crushed red pepper flakes.

Cook the mixture for 2-3 minutes, stirring constantly, until the garlic becomes aromatic.

Pour in the vegetable or chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom.

Allow the mixture to simmer for about 5 minutes, reducing the liquid by half.

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

Lower the heat and stir in the heavy cream and fresh lemon juice, mixing until the sauce is smooth and creamy.

Nestle the cooked shrimp back into the skillet, gently folding them into the rich sauce.

Allow the shrimp to warm through for about a minute, then garnish with freshly chopped parsley.