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Creamy Garlic Shrimp Over Mashed Potatoes What You’ll Need 📝

Creamy Garlic Shrimp Mashed Potatoes

A rich, garlicky shrimp dish served over creamy mashed Yukon Gold potatoes with a luscious Parmesan garlic cream sauce. Perfect for indulgent, comforting dinners with balanced savory flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people
Calories 580 kcal

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.