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Creamy Garlic Shrimp Over Fluffy Mashed Potatoes (Print Version)

Creamy Garlic Shrimp Over Mashed Potatoes: Tender shrimp in a rich garlic sauce on fluffy mash. Its your quick, satisfying, easy weeknight comfort food!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Shellfish

# Ingredients:

→ For the Creamy Garlic Shrimp

01 - Large Shrimp (1 lb, peeled & deveined)
02 - Unsalted Butter (2 tbsp)
03 - Heavy Cream (1/2 cup)
04 - Garlic (6 cloves, minced)
05 - Chicken Broth (1/2 cup)
06 - Parmesan Cheese (1/4 cup, grated)
07 - Fresh Parsley (2 tbsp, chopped)
08 - Salt & Freshly Ground Black Pepper (to taste)

→ For the Fluffy Mashed Potatoes

09 - Yukon Gold Potatoes (2 lbs)
10 - Unsalted Butter (2 tbsp)
11 - Heavy Cream (1/2 cup)
12 - Salt & Freshly Ground Black Pepper (to taste)

→ Flavor Enhancers & Finishing Touches

13 - Extra Fresh Parsley (for garnish, optional)

# Instructions:

01 - First things first, let's get those potatoes ready for the Creamy Garlic Shrimp. Peel your Yukon Golds and chop them into roughly 1-inch pieces. Try to keep them uniform so they cook evenly—this is where I always get a little messy, potato peels everywhere! Pop them into a large pot, cover them with cold water, and add a generous pinch of salt. Bring it to a boil, then reduce to a simmer and cook until they're fork-tender, about 15-20 minutes. You want them soft, but not falling apart.
02 - Once those spuds are tender, drain them *really* well. Seriously, get all that water out! Return them to the hot pot to steam off any excess moisture for a minute or two. While they're doing that, warm 2 tablespoons of butter and 1/2 cup of heavy cream in a small saucepan over low heat. Pour the warm cream mixture over the potatoes, add salt and pepper, and mash them until they're smooth and fluffy. I use a hand masher because I like a little texture, but a ricer works if you want them super silky. Taste and adjust seasoning; sometimes I add a tiny pinch of garlic powder here too, oops!
03 - Now for the star of our Creamy Garlic Shrimp dish! Pat your shrimp *bone dry* with paper towels. Seriously, this step is crucial for a good sear. Heat the remaining 2 tablespoons of butter in a large skillet or pan over medium-high heat until it shimmers. Add the shrimp in a single layer, making sure not to overcrowd the pan (you might need to do this in batches). Cook for 1-2 minutes per side, just until they turn pink and opaque. Don't overcook them, or they'll get rubbery—I've made that mistake too many times! Remove the shrimp from the pan and set aside.
04 - In the same skillet, reduce the heat to medium-low. Add your minced garlic and cook for about 1 minute, stirring constantly, until it's fragrant. Be careful not to burn it, because burnt garlic is just bitter and sad. Pour in the chicken broth, scraping up any delicious brown bits from the bottom of the pan—that's flavor, hon! Let it simmer for a couple of minutes to reduce slightly. This smells absolutely divine, like a warm hug for your nose.
05 - Pour in the remaining 1/2 cup of heavy cream and bring it to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. This is where the magic happens, watching it transform into that rich, glossy sauce. Stir in the grated Parmesan cheese until it's melted and smooth. Season with salt and pepper to taste; remember, the cheese adds salt, so go easy at first. This is where I always get a little excited and sneak a taste, and maybe burn my tongue a little, but it's worth it!
06 - Return the cooked shrimp to the skillet with the creamy garlic sauce and toss gently to coat. Let it warm through for just a minute. Ladle a generous spoonful of fluffy mashed potatoes onto each plate, then spoon the glorious Creamy Garlic Shrimp right over the top. Garnish with fresh chopped parsley. The final result should be a beautiful plate, smelling of rich garlic and butter, ready to comfort your soul. Enjoy your Creamy Garlic Shrimp Over Mashed Potatoes!

# Notes:

01 - Always pat your shrimp super dry before cooking for a better sear, learned that the hard way!
02 - Leftover mashed potatoes reheat beautifully, but for the shrimp, a gentle stovetop warm-up is best to avoid rubberiness.
03 - If you're out of Parmesan, a little Pecorino Romano can add a sharp, salty kick, but use less as it's stronger.
04 - For an extra vibrant presentation, a sprinkle of fresh chives with the parsley at the end is just lovely.

# Tools You'll Need:

01 - Large pot
02 - large skillet
03 - whisk
04 - potato masher (or ricer)

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 30g

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