Heat olive oil in a small skillet over medium heat. Add garlic and cook just until fragrant—about 30 seconds. Don’t let it burn or you’ll get bitter vibes.
Add roasted peppers to the skillet. Stir to combine with the garlic and oil. Give them a quick toss to warm through, then add lemon juice and paprika if you’re using them.
Pour in the cream. Simmer gently for 2–3 minutes, until the mixture comes together and looks glossy. If it’s too thick, splash in a splash more cream or a splash of water.
Season with salt, pepper, and chili flakes to taste. Use a spoon to mash the peppers a little for a chunky-smooth texture, or blend briefly for a silkier crema.
Remove from heat. If you like extra brightness, whisk in a tiny squeeze more lemon juice just before serving.
