Description

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.

Ingredients

1 kg russet or Yukon Gold potatoes, peeled and cubed

60 g unsalted butter

150 ml whole milk, warmed

Salt, to taste

500 g large shrimp, peeled and deveined

15 ml olive oil

1 tsp paprika

½ tsp garlic powder

Salt and black pepper, to taste

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

Fresh thyme sprigs, for garnish

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Instructions

Boil the potatoes: Place potatoes in salted cold water, bring to a boil, and simmer 15 minutes until tender. Drain and let steam dry 1 minute.
Mash the potatoes: Return to pot, add 60 g butter and warmed milk, mash until smooth. Season with salt and keep covered and warm.
Season the shrimp: Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Cook the shrimp: In a large skillet over medium-high, cook shrimp 2–3 minutes per side until pink and curled. Transfer to a plate and keep warm.
Make the garlic cream sauce: Reduce heat to medium-low. Melt 30 g butter in the skillet, add garlic and cook 1 minute. Pour in cream, bring to a gentle simmer.
Finish the sauce: Whisk in Parmesan and Dijon (if using). Simmer 3–5 minutes until slightly thickened. Season to taste.
Assemble: Spoon mashed potatoes onto plates, top with shrimp, and drizzle with garlic cream sauce. Garnish with thyme and serve immediately.

Notes

Use Yukon Gold potatoes for naturally creamy mash; russets also work for fluffier texture.

Let drained potatoes steam dry briefly to avoid watery mash.

Don’t overcrowd the pan when cooking shrimp to ensure proper sear.

Warm the milk before adding to potatoes to keep them hot and absorbent.

Simmer sauce gently—avoid boiling to keep it silky and prevent separation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: 550 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 180 mg