Pat dry the shrimp with paper towels and season with sea salt and cracked black pepper. Set aside.

Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer, cook for 3 minutes, then flip and cook another minute. Remove from skillet.

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

Stir in garlic, tomato paste, and crushed red pepper flakes. Cook for 2-3 minutes until fragrant.

Pour in broth, scraping the bottom of the skillet. Simmer for 5 minutes to reduce.

Add spinach and paprika, stirring until spinach wilts, about 1-2 minutes.

Pour in heavy cream and lemon juice, stir well, season to taste.

Return shrimp to the skillet, heat through for 1-2 minutes, then serve.