Pat the shrimp dry and season with sea salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the shrimp in a single layer for 3 minutes until pink, then flip and cook for another minute. Transfer to a plate.

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

Add minced garlic, tomato paste, and crushed red pepper flakes. Sauté for 2-3 minutes until garlic is fragrant.

Pour in the broth, scraping up brown bits from the skillet. Simmer for 5 minutes until thickened.

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

Stir in heavy cream and lemon juice, adjusting seasoning. Simmer for another minute.

Reintroduce the shrimp to the skillet, coating them in sauce and heating through.

Garnish with chopped parsley and serve over rice, orzo, or with crusty bread.