Creamy Garlic Shrimp Potatoes (Printable Recipe)
Tender shrimp in rich garlic cream sauce served over buttery mashed potatoes for an indulgent weeknight dinner.
# Ingredients You'll Need:
→ Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tablespoons olive oil
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
Salt and pepper to taste
→ Sauce
06 -
2 tablespoons butter
07 -
4 cloves garlic, minced
08 -
1 cup heavy cream
09 -
1/2 cup grated Parmesan cheese
10 -
1 teaspoon Dijon mustard (optional)
11 -
Fresh thyme for garnish
→ Potatoes
12 -
2 lbs potatoes, peeled and cubed
13 -
1/2 cup warm milk
14 -
1/4 cup butter
15 -
Salt to taste
# Steps to Follow:
01 -
Place peeled and cubed potatoes in a pot of cold salted water. Bring to a rolling boil, then simmer about 15 minutes until the potatoes are easily pierced with a fork. Drain thoroughly.
02 -
Return the hot potatoes to the pot. Add butter and warm milk. Mash until completely smooth and creamy. Season generously with salt. Cover the pot to keep warm and fluffy.
03 -
Toss the peeled shrimp in olive oil, paprika, garlic powder, salt and pepper until fully coated. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2-3 minutes on each side until pink and curled. Remove to a plate and keep warm.
04 -
In the same skillet, melt butter over medium-low heat. Add minced garlic and cook 1 minute until fragrant but not browned. Stir in heavy cream and bring to a gentle simmer.
05 -
Whisk in grated Parmesan cheese and Dijon mustard if using, plus salt and pepper. Simmer for 3-5 minutes until the sauce thickens slightly and coats the back of a spoon.
06 -
Spoon a generous scoop of mashed potatoes onto each plate. Top with shrimp and pour plenty of the creamy garlic sauce over everything. Garnish with fresh thyme.
# Extra Tips:
01 -
Always pat shrimp dry before seasoning to ensure proper searing
02 -
Let mashed potatoes rest covered after mashing for silkier texture
03 -
Cook garlic slowly to prevent burning and bitter flavor
04 -
Mashed potatoes can be prepped hours in advance
05 -
Use starchy potatoes like Russet or Yukon Gold for fluffiest mash
06 -
Warm milk before adding to potatoes to maintain temperature