I’m always on the lookout for a weeknight dinner that feels indulgent without a ton of fuss, and this creamy garlic shrimp over mashed potatoes checks all the boxes. The tender, seasoned shrimp bathed in a silky garlic-Parmesan sauce paired with fluffy, buttery potatoes makes me feel like I’m dining at a cozy bistro right in my own kitchen.

Creamy Garlic Shrimp Over Mashed Potatoes

Why You’ll Love This Recipe

I adore this recipe because:

It comes together in under 40 minutes, perfect for busy evenings.
I only need everyday ingredients from my pantry and fridge.
The garlic cream sauce elevates simple shrimp and potatoes into something special.
Leftovers reheat beautifully, so I can enjoy it again the next day.
It’s comforting and elegant—ideal for both family dinners and entertaining guests.

Ingredients

For the Mashed Potatoes

1 kg russet or Yukon Gold potatoes, peeled and cut into cubes
60 g unsalted butter
150 ml whole milk, warmed
Salt, to taste

For the Garlic Shrimp

500 g large shrimp, peeled and deveined
15 ml olive oil
1 tsp paprika
½ tsp garlic powder
Salt and black pepper, to taste

For the Garlic Cream Sauce

30 g unsalted butter
3 garlic cloves, finely minced
200 ml heavy cream
40 g Parmesan cheese, finely grated
5 ml Dijon mustard (optional)
Salt and black pepper, to taste

For Garnish

Fresh thyme sprigs

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Boil the potatoes. Place cubed potatoes in a pot of cold, salted water. Bring to a boil, then simmer for 15 minutes or until tender. Drain and let them steam dry for a minute.
Mash the potatoes. Return potatoes to the hot pot, add butter and warm milk, and mash until smooth and creamy. Season generously with salt, then cover to keep warm.
Season the shrimp. In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Cook the shrimp. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side, until just pink and curled. Transfer to a plate and cover to keep warm.
Make the garlic cream sauce. Reduce heat to medium-low and melt butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits.
Finish the sauce. Whisk in Parmesan and Dijon mustard (if using). Simmer 3–5 minutes, stirring often, until slightly thickened. Season with salt and pepper to taste.
Assemble. Spoon mashed potatoes onto plates, top with shrimp, and drizzle generously with garlic cream sauce. Garnish with thyme and serve immediately.

Servings and timing

I find that this recipe yields 4 servings.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Lighter sauce: Substitute half the heavy cream with whole milk or half-and-half for a lighter finish.
Potato swap: Use cauliflower florets instead of potatoes for a low-carb mash.
Herb boost: Stir chopped parsley or chives into the mashed potatoes for extra freshness.
Spicy kick: Add a pinch of red pepper flakes to the cream sauce when simmering.
Cheesy mash: Stir 50 g of grated cheddar or Gruyère into the potatoes for a richer flavor.

storage/reheating

I usually enjoy this dish fresh, but here’s how I handle leftovers:

Refrigerate: Store shrimp and mashed potatoes separately in airtight containers for up to 2 days.
Reheat: Gently warm both components on the stove with a splash of milk or cream for the potatoes and a bit of butter or oil for the shrimp. Avoid microwave reheating to keep the sauce silky.
Freezing: I don’t recommend freezing this dish, as the cream sauce can separate and the potatoes may become grainy.

FAQs

How do I prevent overcooking the shrimp?

I watch for the shrimp to turn pink and curl into a loose “C” shape—once they’re opaque, I remove them immediately to avoid toughness.

Can I prepare parts of this recipe ahead of time?

Absolutely. I mash the potatoes and make the cream sauce up to a day in advance, then reheat gently and cook shrimp just before serving for maximum freshness.

What type of potatoes yield the best mash?

I prefer Yukon Gold for their natural buttery flavor and smooth texture, but russets also work beautifully if you want a fluffier mash.

How can I thicken the cream sauce if it’s too thin?

I simmer it a bit longer, stirring constantly until it coats the back of a spoon. If needed, I whisk a slurry of 1 tsp cornstarch and 1 tbsp cold water into the sauce and simmer briefly.

What sides pair well with this dish?

I love serving a crisp green salad with lemon vinaigrette or steamed asparagus alongside to cut through the richness.

Conclusion

This creamy garlic shrimp over mashed potatoes has become one of my go-to comfort dinners. It feels special enough for guests but is simple enough for any weeknight. With minimal prep and easily sourced ingredients, I know I can bring a restaurant-worthy meal to the table any day of the week.