Begin by patting the raw, peeled, and deveined shrimp dry with paper towels. Season the shrimp on both sides with half of the sea salt and black pepper. Set aside.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 3 minutes until opaque and golden. Flip and cook for an additional minute. Remove the shrimp and set aside.

Reduce heat to medium and add remaining olive oil. Add chopped shallots and red bell pepper, cooking for 3-4 minutes until softened, stirring occasionally.

Incorporate minced garlic, tomato paste, and crushed red pepper flakes into the skillet. Stir for 2-3 minutes until garlic is fragrant and mixture deepens in color.

Pour in the vegetable or chicken broth, scraping up browned bits from the skillet. Simmer for about 5 minutes, reducing by half.

Stir in the paprika and fresh baby spinach, cooking for 1-2 minutes until spinach wilts.

Add heavy cream and fresh lemon juice, stirring to combine. Season with the remaining sea salt and black pepper.

Return the cooked shrimp to the skillet, allowing them to heat through for a minute. Garnish with fresh parsley before serving.