Garlic Shrimp Creamy Mashed Potatoes

Sink your fork into plump garlicky shrimp nestled over silky mashed potatoes and you will wonder why you ever went out for comfort food in the first place. This is the kind of dinner I whip up whenever I want something that is pure comfort yet comes together fast. The luscious garlic cream sauce is so delicious you will want to spoon extra over everything.

Nothing beats how quickly this comes together when I am craving something warm and cozy after a long day. The first time I made it my family licked their plates clean and now it is our go-to treat on cold evenings.

Ingredients

• Large shrimp peeled and deveined: gives the dish a sweet juicy pop choose fresh shrimp if you can or look for high-quality frozen
• Olive oil: coats the shrimp ensuring seasoning clings and adds richness use a robust extra virgin oil
• Paprika: adds color and earthy flavor seek out fresh paprika for best taste
• Garlic powder: layers in easy garlic flavor and blends smoothly
• Butter: creates creaminess in both mash and sauce use real butter for classic flavor
• Garlic minced: infuses the sauce for bold rich taste pick plump firm cloves
• Heavy cream: gives the sauce its decadent silky texture choose high-fat cream for best results
• Parmesan cheese grated: melts into the sauce for umami and sharpness use good quality Parmigiano Reggiano for depth
• Dijon mustard: brings gentle tang to balance the richness opt for smooth stone-ground variety if possible
• Potatoes russet or Yukon Gold: mashed into a fluffy base pick potatoes that feel heavy and have tight skins
• Milk: gives creaminess to the mash use whole milk for a richer mash
• Salt: draws out flavors in both mash and shrimp use kosher salt for even seasoning
• Thyme fresh sprig for garnish: brings color and an herbal finish choose vibrant sprigs without wilt

Step-by-Step Instructions

Boil The Potatoes:

Place peeled and cubed potatoes in a pot of cold salted water Bring to a rolling boil then reduce heat to a gentle simmer Simmer for fifteen minutes or until potatoes pierce easily with a fork Drain thoroughly and let them steam dry for a minute to concentrate flavor

Mash The Potatoes:

Return the drained potatoes to the still-warm pot Add butter and warm milk Mash until absolutely smooth and creamy using a potato masher or ricer The potatoes should look fluffy and not gluey Season generously with salt Taste and add more if needed Cover the pot to keep warm

Season And Cook The Shrimp:

Toss peeled shrimp with olive oil paprika garlic powder and salt Until every piece is well coated Heat a large skillet over medium high and add the shrimp in a single layer Cook about two to three minutes per side until just pink and curled Remove to a plate and cover to keep warm Do not overcook or shrimp will be tough

Make The Garlic Cream Sauce:

Using the same skillet reduce heat to medium low Melt butter and add minced garlic Stir and cook for about a minute so garlic gets fragrant but does not brown Pour in heavy cream Stir and allow it to come just to a gentle simmer Make sure to scrape up any bits from the skillet

Finish The Sauce:

Whisk grated Parmesan cheese and Dijon mustard into the simmering cream Sauce should thicken slightly and coat the back of a spoon in about three to five minutes Taste and season with extra salt if needed

Assemble The Dish:

Spoon mashed potatoes onto each plate Pile shrimp on top Pour the warm garlic cream sauce generously over everything and finish with a fresh sprig of thyme for color and aroma

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My absolute favorite part of this dish is the garlic cream sauce I still remember the first time my kids tasted it because they requested more bread just to mop up every last drop It is so good you will want to drizzle it on veggies and chicken next time too

Storage Tips

Leftovers store beautifully in an airtight container in the fridge for up to two days Reheat mashed potatoes and shrimp gently on the stove with a splash more milk or cream to keep everything luscious Freezing is not recommended as the cream sauce may separate

Ingredient Substitutions

Use half and half in place of heavy cream for a lighter result For mashed potatoes you can sub Yukon Gold for russets or swap in cauliflower for a lower carb base Feel free to use pre-cooked shrimp if time is short just warm gently in the sauce so they do not get tough

Serving Suggestions

Pair with a crisp green salad and lemon vinaigrette for freshness Steamed green beans or broccolini make a lovely vegetable side If you want to stretch the meal further serve with crusty bread to soak up the extra sauce

Cultural Context

Mashed potatoes and shrimp with sauce have roots in Southern coastal cooking and European bistros This combination celebrates comfort and a love of bold flavors It is fancy enough for a celebratory dinner yet simple enough that it has become a staple in my home on busy weeknights

Frequently Asked Questions

→ How do I prevent overcooking the shrimp?

Watch for the shrimp turning pink and curling. Remove them from the pan as soon as they're opaque and just cooked through for juicy, tender results.

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes yield the creamiest, fluffiest mashed potatoes thanks to their starch content and smooth texture.

→ Can I lighten the cream sauce?

Absolutely! Use half-and-half or whole milk instead of heavy cream for a lighter sauce, while still keeping it flavorful and creamy.

→ What’s the secret to smooth mashed potatoes?

Thoroughly drain and mash the potatoes while hot. For extra smooth results, use a potato ricer and incorporate warm milk and plenty of butter.

→ Are there ways to add vegetables?

Yes! Stir steamed broccoli or spinach into the mashed potatoes or serve them alongside for a more complete and balanced meal.