Creamy Garlic Shrimp Over Mashed Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter (for mash)
- 1/2 cup whole milk, warmed
- Salt and black pepper to taste
- 1 1/2 lbs large shrimp, peeled and deveined
- 5 cloves garlic, minced
- 3 tbsp unsalted butter (for sauce)
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice
Instructions
- Put cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain well.
- Add butter and warm milk to the drained potatoes and mash until smooth. Season with salt and pepper. Cover to keep warm.
- Pat shrimp completely dry with paper towels, then season with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Melt 1 tablespoon butter with olive oil. Once shimmering, add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and just curled. Remove and set aside.
- In the same pan, lower heat to medium. Add remaining 2 tablespoons butter and minced garlic. Cook for about 60 seconds until fragrant and just barely golden.
- Pour in chicken broth, let it bubble for 1 minute, then add heavy cream. Stir and simmer gently for 3 to 4 minutes until slightly thickened.
- Add shrimp back to the pan, squeeze in lemon juice, stir in parsley, and cook on low for 1 more minute. Taste and adjust salt.
- Spoon mashed potatoes into bowls and ladle the creamy garlic shrimp and sauce generously over the top. Garnish with extra parsley if desired.
Notes
Always pat shrimp completely dry before cooking — surface moisture prevents a proper sear and leads to steamed, pale shrimp instead of golden and flavorful ones.