There’s something incredibly comforting about tender shrimp nestled in a luscious garlic cream sauce, all served atop a bed of buttery mashed potatoes. This dish balances rich flavors with a smooth, creamy texture, making it perfect for a cozy dinner or impressing guests without the fuss.
The magic starts with perfectly seasoned shrimp and Yukon Gold potatoes, known for their creamy consistency, combined with a garlic sauce enhanced by freshly grated Parmesan and just a pinch of nutmeg for an unexpected warmth. Each bite offers a delicious mix of savory, mildly smoky, and subtly sweet notes that linger beautifully on the palate.
- Quick to prepare in under 40 minutes while delivering impressive, restaurant-quality flavors.
- The creamy garlic sauce perfectly complements the shrimp and rich mashed potatoes for indulgent comfort food.
- Flexible recipe with options for keto, dairy-free, or vegan adaptations without sacrificing taste.
Ingredients
- Fresh shrimp (1 pound, peeled and deveined): Medium-sized 16-20 count shrimp offer the ideal balance of tenderness and flavor for searing.
- Olive oil (1 tablespoon): Used to sear shrimp, adding subtle fruitiness and aiding in achieving a golden crust.
- Paprika (1 teaspoon): Adds mild color and smoky warmth to the shrimp seasoning.
- Garlic powder (1 teaspoon): Enhances the shrimp’s flavor with mellow, roasted garlic notes.
- Salt (1/2 teaspoon plus extras): Essential for seasoning shrimp, potatoes, and sauce to bring out natural flavors.
- Black pepper (1/4 teaspoon plus freshly cracked to taste): Adds gentle heat and complexity to all components.
- Yukon Gold potatoes (2 pounds, peeled and cubed): Creamy texture perfect for smooth mashed potatoes, richer than Russets.
- Butter (4 tablespoons for potatoes, 2 tablespoons for sauce): Provides richness and silkiness in both potatoes and sauce.
- Heavy cream (1/2 cup for potatoes, 1 cup for sauce): Adds luscious creaminess and depth, binding the sauce and potatoes.
- White pepper (1/4 teaspoon, optional): Adds subtle heat and elegant flavor to mashed potatoes without discoloring.
- Garlic (4 cloves, freshly minced): The cornerstone of the sauce, bringing a vibrant, aromatic punch.
- Parmesan cheese (1 cup, freshly grated): Melts smoothly in sauce adding nutty, savory umami richness.
- Chicken or vegetable broth (1/2 cup): Lightens the sauce and enhances its depth of flavor.
- Nutmeg (pinch): Adds warm, aromatic complexity that balances the creaminess perfectly.
- Fresh thyme leaves (1 tablespoon, optional garnish): Adds fresh herbal brightness when sprinkled on top.
- Red chili flakes (pinch, optional garnish): For a subtle kick and attractive color contrast.
- Fresh parsley (chopped, optional garnish): Adds freshness and visual appeal.
- Extra Parmesan (for serving): Enhances presentation and adds an extra cheesy touch.
Instructions
- Start Cooking the Potatoes
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Place the peeled and cubed Yukon Gold potatoes in a large pot filled with cold, salted water. Bring to a boil, then reduce heat and let simmer for 12-15 minutes until fork-tender. Cooking them first ensures they’ll be perfectly soft and creamy when mashed later.
- Prepare and Season the Shrimp
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While the potatoes cook, pat your shrimp completely dry to ensure a great sear without steaming. Toss them in paprika, garlic powder, salt, and black pepper, coating evenly. Setting the seasoning now develops the layered smoky and garlicky flavors that are key to the dish.
- Sear the Shrimp
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Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer without overcrowding, cooking 2 minutes per side until pink and golden. Searing locks in juices and creates texture. Remove shrimp and set aside; they’ll finish cooking in the sauce.
- Create the Garlic Cream Sauce
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Reduce heat to medium in the same skillet and melt butter. Add minced garlic and sauté until fragrant (30-45 seconds) to build the sauce’s aromatic base. Pour in heavy cream and broth, whisking to combine. Simmer gently while stirring in Parmesan until sauce thickens. Finish with nutmeg and cracked black pepper for complexity and balance.
- Drain and Mash Potatoes
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Once the potatoes are tender, drain thoroughly to prevent watery mash. Return them to the pot over low heat to evaporate excess moisture. Add butter and let melt before adding heavy cream. Mash just until smooth and creamy to avoid gluey texture, seasoning with salt and optional white pepper for refined flavor.
- Combine Shrimp and Sauce
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Return shrimp to the skillet, stirring gently to coat with creamy garlic sauce. Cook for an additional 2-3 minutes until shrimp are heated through and perfectly glazed. This step melds all flavors together and ensures tender, juicy shrimp.
- Plate and Garnish
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Spoon mashed potatoes onto plates, forming a bed in the center. Arrange shrimp on top and drizzle extra sauce around the edges for a restaurant-quality look. Garnish with fresh thyme, chili flakes, parsley, and extra Parmesan for vibrant color and flavor contrast.
- Shrimp cooks quickly and continues to cook in the sauce, so avoid overcooking to keep it tender.
- Use freshly grated Parmesan cheese for a smoother, richer sauce—pre-grated versions contain additives that affect texture.
- Potatoes must be well-drained before mashing to avoid watery, bland results.
Storage Tips
Store mashed potatoes and shrimp with sauce separately in airtight containers in the refrigerator. Potatoes keep well for 3-4 days, while shrimp and sauce last about 2-3 days. Avoid freezing potatoes as texture degrades, but shrimp and sauce can be frozen up to 2 months.
Serving Suggestions
This dish pairs wonderfully with a crisp arugula salad tossed in lemon vinaigrette to cut through the richness. Roasted asparagus or steamed green beans add freshness and color. For drinks, a chilled Chardonnay or Pinot Grigio complements the creamy sauce, while sparkling water with lemon makes a refreshing non-alcoholic option.
- Always pat shrimp dry before seasoning to achieve a perfect sear without steaming.
- Use room temperature cream to prevent your sauce from breaking and ensure smooth incorporation.
- Don’t overwork the mashed potatoes to avoid a gluey texture; mash gently until smooth.
- Test the seasoning of your sauce before serving and adjust salt or add a squeeze of lemon juice for brightness if needed.
FAQs
- Can I use frozen shrimp?
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Yes, just make sure they are fully thawed and patted dry to get a good sear and avoid excess water in the pan.
- What if I don’t have heavy cream?
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You can substitute with a mix of whole milk and melted butter, though the sauce will be less rich but still flavorful.
- Is this dish spicy?
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The base recipe is mild with paprika mainly for color. Add chili flakes for additional heat if you prefer.
- Can I make this ahead of time?
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You can prepare the potatoes and sauce in advance, but it’s best to sear the shrimp just before serving to keep them tender.
- Can I substitute the potatoes with something else?
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Yes, cauliflower mash is a great low-carb alternative for a keto-friendly version without compromising creaminess.
- How do I know when the shrimp is perfectly cooked?
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Shrimp will turn opaque, pink, and form a loose “C” shape. Avoid the tight “O” shape which indicates overcooking.
- Can I use a different cheese instead of Parmesan?
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Grana Padano or Pecorino Romano can work, but Parmesan is preferred for its subtle nutty flavor and melting quality.
Creamy Garlic Shrimp Mashed Potatoes
Equipment
- 1 large pot for boiling potatoes
- 1 large skillet 12-inch ideal for searing shrimp and sauce
- 1 potato masher or ricer for smooth mashed potatoes
- 1 sharp knife for peeling and chopping
- 1 cutting board
- 1 whisk
- 1 colander for draining potatoes
Ingredients
- 1 pound fresh shrimp peeled and deveined (16-20 count)
- 1 tablespoon olive oil for searing
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds Yukon Gold potatoes peeled and cubed
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon salt or to taste
- 1/4 teaspoon white pepper optional
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/2 cup chicken or vegetable broth
- Fresh cracked black pepper to taste
- Pinch of nutmeg
- Optional garnish: fresh thyme leaves red chili flakes, chopped parsley, extra Parmesan
Instructions
- Place peeled and cubed potatoes in a large pot filled with cold salted water and bring to a boil. Simmer until fork-tender, about 12-15 minutes.
- Pat shrimp dry with paper towels, then season with paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear about 2 minutes per side until pink and golden. Remove and set aside.
- In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and sauté until fragrant, about 30-45 seconds.
- Pour in heavy cream and broth, whisk to combine, and simmer gently. Gradually stir in grated Parmesan until melted and sauce thickens, about 3-4 minutes.
- Add nutmeg and cracked black pepper to taste. Adjust seasoning with salt if needed.
- Drain potatoes thoroughly and return to the hot pot. Add butter and cream, mash until smooth and creamy, seasoning with salt and white pepper as desired.
- Return shrimp to the garlic cream sauce and cook for an additional 2-3 minutes until shrimp are fully cooked and coated in sauce.
- Serve shrimp atop a bed of mashed potatoes, garnish with fresh thyme, red chili flakes, parsley, and extra Parmesan as desired.
Notes
- Store potatoes and shrimp sauce separately for best freshness.
- Use plant-based cream and nutritional yeast for dairy-free version.
- Don’t overcook shrimp; they cook quickly.
- Thin sauce with broth if too thick; simmer longer if too thin.
- Reheat gently, adding cream to mashed potatoes to restore creaminess.
- Try cauliflower mash for a keto-friendly variant.
