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Creamy Garlic Shrimp Potatoes

Featured in Hearty Main Courses.

Create a comforting plate featuring juicy shrimp in a velvety garlic cream sauce served atop buttery mashed potatoes. Begin by boiling potatoes and mashing them with warm milk and butter for smoothness. Shrimp is quickly sautéed in olive oil, garlic, and paprika for tenderness. The heavenly sauce comes together with sautéed garlic, cream, Parmesan, and a hint of Dijon, blanketing the shrimp and potatoes. Garnish with thyme for a fragrant finish. This dish offers richness and satisfying textures with every bite—a true cozy evening favorite.

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Casey
Updated on Fri, 01 Aug 2025 10:33:13 GMT
A bowl of shrimp and potatoes. Pin it
A bowl of shrimp and potatoes. | cookingwithcasey.com

Creamy Garlic Shrimp and Mashed Potatoes is comfort food you can pull together on a weeknight but feels as special as a night out. Juicy shrimp get a creamy garlic sauce while pillowy mashed potatoes soak up all that flavor. It comes together without much fuss yet delivers a rich and memorable meal.

The very first time I made this was after a long day when I wanted something both soothing and a bit fancy. My family instantly fell for it and now we request it for birthdays and celebrations. There is nothing like that creamy sauce to make everyone happy.

Ingredients

  • Large shrimp peeled and deveined: Choose ones that are plump and have no fishy smell for best results
  • Olive oil: Brings the seasoning together and helps the shrimp sear
  • Paprika: Gives color and subtle warmth Smoked paprika is lovely if you have it
  • Butter: Adds richness to both potatoes and sauce Look for real butter for flavor
  • Garlic: Fresh cloves are best for big punchy taste and aroma
  • Heavy cream: Makes the sauce luscious You can use a quality half and half for lighter results
  • Parmesan cheese: Use a wedge and grate it fresh It melts smoothly and brings a salty finish
  • Dijon mustard optional: Adds a secret tang and layer I always stir in just a touch
  • Potatoes: Choose Russet for fluffiness or Yukon Gold for a buttery texture Pick ones that are firm and have no green spots
  • Milk: Warm whole milk blends best into mashed potatoes
  • Salt: Brings all the flavors out Use kosher or sea salt if you can
  • Thyme for garnish: Fresh thyme brightens everything right at the end

Step-by-Step Instructions

Prepare the Potatoes:
Peel and cut potatoes into even chunks for even cooking. Place them in a pot with cold salted water to start them evenly and ensure a creamy inside. Turn heat to high bring to a boil and then drop to simmer until potatoes are tender about fifteen minutes.
Mash the Potatoes:
Drain potatoes really well to keep the mash fluffy not watery. Return them to the pot right away so the steam dries them slightly. Add butter and warm milk. Use a masher or ricer and work gently to keep the potatoes smooth and light. Season with salt while hot and cover to keep warm.
Season and Sear the Shrimp:
Pat shrimp dry with paper towels to help them brown. Toss them with olive oil paprika garlic powder and salt. Heat a large skillet until hot then add the shrimp in a single layer. Cook about two to three minutes per side just until they become pink and start to curl. Remove all the shrimp from the skillet to stop them overcooking.
Build the Garlic Cream Sauce:
Without wiping out the skillet melt butter on medium low. Add minced garlic and stir for about one minute until it smells delicious but does not brown. Pour in the heavy cream and stir scraping up any flavor bits from the sides.
Finish and Season the Sauce:
Whisk in Parmesan cheese and a dab of Dijon mustard if you like. Let the sauce simmer three to five minutes until it thickens gently. Taste and add a bit more salt or pepper if needed.
Assemble and Serve:
Spread a scoop of mashed potatoes on each plate so they form a base. Pile the cooked shrimp over top then pour on the creamy garlic sauce so it drapes over both. Scatter fresh thyme on top for a burst of color and herbal aroma.
A bowl of shrimp and grits. Pin it
A bowl of shrimp and grits. | cookingwithcasey.com

Thyme is my favorite touch here because its aroma is both cozy and fresh. I still remember letting my kids help tear the fresh thyme over the top — it is such a simple touch but makes it feel like a celebration every time.

Storage Tips

Leftover shrimp and potatoes store well in separate airtight containers for up to two days in the fridge. Reheat the potatoes gently with a splash of milk in the microwave or stovetop. For shrimp and sauce warm them in a skillet over low heat until just warmed through to avoid toughening.

Ingredient Substitutions

Yukon Gold potatoes add a creamy texture if you do not have Russets. For dairy a splash of half and half can stand in for heavy cream. If you prefer no Parmesan try Pecorino Romano or even a handful of sharp cheddar for a new twist. Fresh parsley works as a bright alternative to thyme for the finish.

Serving Suggestions

Serve this dish with a simple green salad tossed in vinaigrette or some crisp roasted asparagus for a fresh counterpoint. If you want an extra indulgent meal warm some crusty bread alongside to mop up any extra sauce.

Cultural Context

Creamy shrimp over potatoes reminds me of classic southern shrimp and grits or French style seafood in a cream sauce. It brings together the comfort of American mashed potatoes and the luxurious touch of European style cream pan sauces for a blend that feels both down home and elegant.

Frequently Asked Questions

→ What type of shrimp is best for this dish?

Choose large, peeled, and deveined shrimp for a succulent, tender texture that stands out with the mashed potatoes.

→ How can I make the mashed potatoes extra creamy?

Warm your milk before adding it to the potatoes and blend thoroughly with butter for the smoothest, creamiest consistency.

→ Can I substitute the cream for something lighter?

Yes, replace heavy cream with half-and-half or even whole milk for a lighter sauce while still maintaining richness.

→ What’s the best way to avoid overcooking shrimp?

Sauté shrimp for just 2-3 minutes per side, until pink and opaque, then remove them promptly to keep them juicy.

→ Are there good vegetable additions?

Stir in steamed broccoli or spinach for extra nutrition and a burst of color alongside the garlic shrimp and potatoes.

→ How do I reheat leftovers?

Gently reheat the shrimp and sauce in a pan over low heat, adding a splash of milk if needed to keep the sauce smooth.

Creamy Garlic Shrimp Potatoes

Buttery garlic shrimp and creamy potatoes in a luscious sauce for an elevated comfort classic.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Modern American

Yield: 4 Servings (4 generous portions)

Dietary: Gluten-Free

Ingredients

→ Shrimp

01 600 g large shrimp, peeled and deveined
02 1 tablespoon olive oil
03 1 teaspoon paprika
04 0.5 teaspoon garlic powder
05 0.5 teaspoon salt
06 0.25 teaspoon freshly ground black pepper

→ Mashed Potatoes

07 1 kg Russet or Yukon Gold potatoes, peeled and cubed
08 50 g unsalted butter
09 120 ml whole milk, warmed
10 1 teaspoon salt

→ Garlic Cream Sauce

11 2 tablespoons unsalted butter
12 3 cloves garlic, finely minced
13 200 ml heavy cream
14 60 g Parmesan cheese, freshly grated
15 1 teaspoon Dijon mustard (optional)
16 Salt and freshly ground black pepper, to taste
17 Fresh thyme leaves, for garnish

Instructions

Step 01

Place the peeled and cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until potatoes are easily pierced with a fork. Drain thoroughly.

Step 02

Return the drained potatoes to the pot. Add unsalted butter and the warmed whole milk. Mash until silky and smooth. Season generously with salt. Cover and keep warm until serving.

Step 03

In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2–3 minutes per side, just until pink and curled. Transfer to a plate and keep warm.

Step 04

In the same skillet, melt unsalted butter over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and gently simmer.

Step 05

Whisk in grated Parmesan cheese and Dijon mustard, if using. Season with salt and pepper. Continue cooking for 3–5 minutes, stirring regularly, until the sauce slightly thickens.

Step 06

Portion mashed potatoes onto each plate. Arrange the cooked shrimp on top. Generously spoon over the garlic cream sauce. Garnish with fresh thyme leaves and serve immediately.

Notes

  1. Pat the shrimp thoroughly dry before seasoning and cooking for optimal searing and texture.
  2. Warming the milk before adding it to potatoes enhances smoothness and prevents a gummy texture.
  3. Take care not to overcook the shrimp; remove promptly once they turn opaque and pink.
  4. For a lighter sauce, half-and-half may substitute heavy cream; incorporate vegetables such as steamed spinach or broccoli for added nutrition.

Tools You'll Need

  • Large pot
  • Colander
  • Potato masher
  • Measuring cups and spoons
  • Large skillet
  • Whisk
  • Serving plates

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish (shrimp).
  • Contains milk and dairy (butter, cream, Parmesan cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 550
  • Total Fat: 30 g
  • Total Carbohydrate: 40 g
  • Protein: 35 g