Creamy Garlic Shrimp Over Mashed Potatoes
A delightful dish that combines succulent shrimp in a rich, flavorful sauce with smooth, buttery mashed potatoes, perfect for cozy dinners or special occasions.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Fresh or properly thawed if frozen.
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese Can substitute with other hard cheeses like Pecorino Romano.
- 1 teaspoon Dijon mustard (optional)
- Fresh thyme leaves (for garnish)
For the Mashed Potatoes
- 2 lbs potatoes, peeled and cubed Yukon Gold or Russet potatoes are ideal.
- ½ cup warm milk Helps keep the potatoes creamy.
- ¼ cup butter
- Salt, to taste
Instructions
Make the Mashed Potatoes
- Boil cubed potatoes in salted water for about 15 minutes, until fork-tender.
- Drain, return to pot, and mash with butter and warm milk until smooth.
- Season with salt and keep warm.
Cook the Shrimp
- Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
- In a large skillet over medium-high heat, sear shrimp for 2–3 minutes per side until pink.
- Remove and set aside.
Make the Creamy Garlic Sauce
- In the same skillet, melt butter.
- Add minced garlic and sauté for 1 minute.
- Pour in heavy cream, stir in Parmesan and Dijon (if using), and then season with salt and pepper.
- Simmer for 3–5 minutes until slightly thickened.
Assemble the Dish
- Plate the mashed potatoes, top with shrimp, pour over sauce, and garnish with fresh thyme.
- Serve warm.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave. The sauce may thicken upon refrigeration; add a splash of cream or milk when reheating.