Description
Creamy Garlic Shrimp over Mashed Potatoes delivers pure comfort straight from the kitchen to your plate. Tender shrimp nestled in a rich, garlicky sauce make this classic dinner a total crowd-pleaser that comes together faster than you can say delicious.
Ingredients
Scale
Proteins:
- 1 lb (450g) large shrimp, peeled and deveined
Mains:
- 2 lbs (900g) russet or Yukon gold potatoes, peeled and cubed
Supporting Ingredients:
- 2 tablespoons (28g) unsalted butter
- 4 tablespoons (56g) unsalted butter
- 1 tablespoon (15ml) olive oil
- 4 cloves garlic, minced (about 12g)
- 1 cup (240ml) heavy cream
- 12 cup (120ml) chicken broth
- 12 cup (120ml) milk or heavy cream
- 12 teaspoon paprika
- 14 teaspoon crushed red pepper flakes
- Salt
- Pepper
- 2 tablespoons (8g) fresh parsley, chopped
- Extra parsley
- Freshly grated Parmesan cheese
- Lemon wedges
Instructions
- Scrub 2 lbs (900g) potatoes under cool water. Quarter them into roughly 2-inch chunks to ensure even cooking.
- Place potato pieces in a large pot. Cover completely with cold water, adding 1 tablespoon kosher salt. Bring to a rolling boil over high heat for 15-20 minutes until your fork slides through effortlessly.
- Drain potatoes in a colander, then return them to the hot pot. Add 4 tablespoons (56g) butter and 12 cup (120ml) milk. Mash until creamy and smooth, seasoning with salt and pepper.
- Pat 1 lb (450g) shrimp completely dry with paper towels. Sprinkle 12 teaspoon paprika, salt, and pepper across the shrimp.
- Heat a skillet to medium temperature. Melt 2 tablespoons (28g) butter with 1 tablespoon (15ml) olive oil until shimmering.
- Add shrimp to the hot skillet. Cook precisely 1-2 minutes per side until they turn bright pink and curl slightly.
- Transfer shrimp to a clean plate. Keep them warm while preparing sauce.
- Reduce skillet heat to medium-low. Sauté 4 minced garlic cloves for exactly 30 seconds until fragrant.
- Pour 12 cup (120ml) chicken broth into the skillet. Gently scrape browned bits from pan bottom.
- Stir 1 cup (240ml) heavy cream into the skillet. Simmer 3-4 minutes until sauce slightly thickens.
- Return shrimp to the sauce. Toss gently to coat each piece. Sprinkle 14 teaspoon red pepper flakes if desired.
- Fold 2 tablespoons (8g) fresh chopped parsley into the sauce. Taste and adjust seasoning.
- Spread warm mashed potatoes onto serving plates. Top generously with creamy shrimp. Garnish with extra parsley and optional lemon wedges.
Notes
- Check potato tenderness by easily piercing with a fork, which ensures smooth, lump-free mashed potatoes.
- Pat shrimp completely dry before seasoning to help achieve a perfect golden sear and prevent steaming.
- Use fresh garlic for the most vibrant flavor, and don’t rush the sautéing to avoid burning.
- For a lighter version, substitute half-and-half for heavy cream and use less butter in the mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Shrimp
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 190 mg