Creamy Garlic Shrimp Potatoes

Creamy garlic shrimp over mashed potatoes brings that restaurant luxury right to your own table without any fuss. It is exactly what I reach for when my family wants something cozy and elegant but I do not want to spend all night at the stove. The juicy shrimp and velvety potatoes soak up every last drop of that garlicky sauce making each bite absolutely comforting and memorable whether for a casual dinner or something special.

Ingredients

• Large shrimp: choose firm fresh or frozen shrimp for the best texture
• Olive oil: builds richness plus helps coat the shrimp evenly
• Paprika: gives a gentle warmth use sweet or smoked if you love depth
• Garlic powder and fresh garlic: together give layers of real flavor
• Heavy cream: the backbone of the sauce splurge for full fat if you can
• Parmesan cheese: grates best from a wedge for intense savoriness
• Dijon mustard: adds brightness totally optional but worth it
• Fresh thyme: a fragrant finish that cuts through the richness
• Potatoes: go for Yukon Gold or russet both mash silky smooth
• Butter: makes both the potatoes and shrimp impossibly rich
• Warm milk: never cold or your mash will turn gluey
• Salt and pepper: season each element for the most flavorful results

Step by Step Instructions

Boil and Mash the Potatoes:

Start by placing peeled and cubed potatoes in a pot and cover with cold salted water Bring to a boil over medium high heat Reduce to a simmer and cook for about fifteen minutes or until a fork easily goes through the pieces Drain well and return the potatoes to the hot pot Let them steam off for a few seconds Add butter and warm milk to the potatoes Gently mash until ultra smooth and creamy Use a sturdy masher or even a ricer for extra smoothness Taste and add salt as needed Cover the pot to keep the mash warm

Season and Sear the Shrimp:

Place your cleaned shrimp in a bowl Drizzle with olive oil then sprinkle paprika garlic powder salt and pepper Toss well so every shrimp is evenly coated Heat a large skillet over medium high and add a small drizzle of oil Swirl to coat The pan should sizzle when the shrimp hit the surface Arrange shrimp in a single layer and cook without moving for about three minutes Flip and continue cooking one to two more minutes until fully pink and opaque If cooking a large batch do it in two rounds Set the shrimp on a plate while you make the sauce

Build the Creamy Sauce:

In the same skillet reduce the heat to medium and add the butter Scrape up any bits left from the shrimp Add minced garlic and saute for about a minute Stir constantly so it does not burn Pour in the heavy cream whisk to combine and bring to a gentle simmer Stir in grated Parmesan cheese and Dijon mustard if using Let the sauce cook gently for three to five minutes until glossy and slightly thickened Taste and adjust the salt and pepper as needed

Assemble and Serve:

Spoon a generous amount of mashed potatoes onto each warmed plate Layer the cooked shrimp over the potatoes Drizzle all over with the warm creamy garlic sauce Be sure to cover every potato edge with sauce Top with fresh thyme leaves for a fresh herbal touch

Enjoy While Hot:

Serve right away while everything is piping hot and at its creamiest

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Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days Do not freeze as the cream sauce can separate To reheat gently warm in a saucepan over low heat adding a splash of milk or cream to bring everything back to life Stir occasionally so it does not scorch at the bottom

Ingredient Substitutions

If you need to swap shrimp try scallops for a similar elegance or small chunks of chicken breast for something different For the potatoes cauliflower mash is a good low carb version swap out cream for whole milk if you prefer a lighter sauce And fresh parsley or chives work well in place of thyme if that is what you have

Serving Suggestions

This recipe stands proudly on its own but a simple green salad dressed with lemon or vinegar is the perfect bright counterpoint Crusty bread makes sure not a drop of sauce goes to waste If you want to serve it for guests try adding roasted asparagus or peas for color

Cultural and Historical Context

Creamy shrimp sauces have roots all over Europe from the classic French beurre blanc to Italian scampi The combination of shellfish cream and potatoes makes sense for cold evenings When I first tried this in a little bistro, I remember thinking comfort food is truly universal and sometimes you just need a little cream and butter to bring everyone around the table

Frequently Asked Questions

→ How do I keep the mashed potatoes smooth?

Use warm milk and mash potatoes immediately after draining. Avoid overmixing to prevent a gluey texture.

→ Can I use frozen shrimp?

Yes, thaw shrimp thoroughly and pat dry before seasoning and cooking for best flavor and texture.

→ What can I substitute for heavy cream?

Half-and-half or whole milk can be used, though the sauce will be lighter and less rich.

→ How do I enhance the sauce flavor?

Add a splash of dry white wine or a pinch of red chili flakes during cooking for extra depth.

→ Is it possible to prepare components ahead?

Yes, mash the potatoes in advance and reheat gently; cook shrimp just before serving for best results.