Begin by patting the shrimp dry, then season with sea salt and cracked black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned shrimp and sear for about 3 minutes.

Lower heat and add the remaining tablespoon of olive oil, then sauté shallots and red bell pepper for 3-4 minutes.

Stir in minced garlic, tomato paste, and crushed red pepper flakes, cooking for 1-2 minutes. Pour in broth and scrape browned bits.

Add smoked paprika and spinach, stirring until the spinach wilts. Pour in the heavy cream and lemon juice.

Return cooked shrimp to the skillet, gently toss to coat in the sauce, and serve over orzo or rice.