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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
This soup tastes like something you’d order at a little seaside bistro, but it comes together in one pot in about 25 minutes. The broth is silky and rich, loaded with garlic, and the shrimp stay plump and tender because they go in right at the end.
I make it on chilly evenings with a loaf of crusty bread for dunking, and it never fails to feel like a treat. A squeeze of lemon at the end wakes the whole bowl up — don’t skip it.
Why You’ll Love This Recipe
- One pot and about 25 minutes from start to finish
- Rich, silky cream broth with plenty of garlic flavor
- Shrimp cook in minutes and stay tender, never rubbery
- Feels fancy enough for guests but easy enough for weeknights
Tips & Variations
- Seafood broth gives the deepest flavor, but chicken broth works beautifully too — use what you have.
- For a little warmth, add a pinch of red pepper flakes or a dash of hot sauce with the paprika.
- Thaw frozen shrimp completely and pat them dry before adding, so they don’t water down the broth.
Ingredients
Directions
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute, just until fragrant.
Pour in the broth and bring it to a boil, then reduce the heat to a gentle simmer.
Stir in the heavy cream, paprika, salt, and black pepper, and let the soup simmer for 5-7 minutes so the flavors come together.
Add the shrimp and cook for about 3-4 minutes, until they turn pink, curl slightly, and are cooked through — don't leave them longer or they'll toughen.
Take the pot off the heat, stir in the lemon juice and chopped parsley, and taste for salt.
Ladle into bowls and serve hot with crusty bread for dipping.
Conclusion
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat until just warmed through — avoid boiling, which can make the shrimp rubbery and split the cream.
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