Pat the shrimp dry with paper towels and season with sea salt and cracked black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add shrimp to the skillet and cook for about 3 minutes until firm and opaque. Transfer shrimp to a plate and set aside.

Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the shallot and red bell pepper, sautéing for 3-4 minutes until softened and fragrant.

Stir in the minced garlic, tomato paste, and crushed red pepper flakes, cooking for another 2-3 minutes until the garlic is aromatic and golden.

Pour in the broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Increase heat slightly and allow the mixture to come to a simmer. Let it reduce for about 5 minutes.

Add the paprika and fresh baby spinach, stirring until the spinach wilts down, approximately 1-2 minutes.

Pour in the heavy cream and fresh lemon juice, mixing well. Reduce the heat to low and return the cooked shrimp to the skillet, cooking for an additional 2-3 minutes.

Serve over cooked rice or orzo, or with crusty bread for dipping. Garnish with fresh parsley.