Creamy Garlic Shrimp Potatoes

Creamy garlic shrimp over mashed potatoes is that special weeknight dinner that feels utterly decadent with minimal effort. The fluffy potatoes soak up all the luscious sauce while the juicy shrimp bring just the right pop of flavor. This is my favorite way to serve shrimp when the craving hits for cozy comfort that is still quick and fresh.

My family always cheers when they see this for dinner and it is the one meal everyone eats without a single complaint I love how the sauce turns even everyday potatoes into something celebration-worthy

Ingredients

• Large shrimp: always choose peeled and deveined shrimp for less prep and aim for ones that smell clean and fresh
• Olive oil: brings out the best flavor in both shrimp and sauce so pick a robust but not overpowering oil
• Paprika: layered with garlic powder these give the shrimp warmth and depth plus a beautiful color
• Butter: the base of any rich sauce and gives mashed potatoes their classic flavor
• Garlic: you cannot have creamy garlic shrimp without lots of freshly minced cloves
• Heavy cream: creates a silky texture that binds shrimp and potatoes together
• Parmesan cheese: choose freshly grated for best melt and a nutty flavor boost
• Dijon mustard: optional but adds just a hint of tang that lifts the sauce
• Potatoes: choose starchy potatoes like russet or Yukon Gold for the fluffiest mash
• Milk: warming it before mashing ensures the potatoes stay creamy and never gluey
• Salt: always season your potatoes and shrimp so every bite sings
• Thyme: a fresh sprig for garnish makes the entire dish feel special

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 simmer about fifteen minutes until the potatoes are easily pierced with a fork Drain thoroughly so the mash is never watery

Mash the Potatoes:

Return the hot potatoes to the pot Add butter and warm milk Mash until completely smooth and creamy Season generously with salt Taste and tweak as needed Cover the pot to keep the mash warm and fluffy

Season and Cook the Shrimp:

Toss the peeled shrimp in olive oil paprika garlic powder salt and pepper until fully coated Heat a large skillet over medium high Add the shrimp in a single layer Cook two to three minutes on each side just until they turn pink and curled Remove them to a plate and keep warm

Make the Garlic Cream Sauce:

In the same skillet melt butter over medium low Add minced garlic Cook one minute until very fragrant but not browned Stir in heavy cream let everything come to a gentle simmer

Finish the Sauce:

Whisk in grated Parmesan cheese and a teaspoon of Dijon mustard if you like plus a bit of salt and pepper Simmer for three to five minutes until the sauce thickens slightly and coats the back of a spoon

Assemble the Dish:

Spoon a generous scoop of mashed potatoes onto each plate Top with shrimp Pour plenty of the creamy garlic sauce over everything Garnish with fresh thyme for a final pop

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You Must Know

• Rich in protein from shrimp and calcium from the cheese and milk
• Perfect for making ahead the mashed potatoes can be prepped hours in advance
• Impresses at gatherings but is easy enough for weeknights

My favorite ingredient is the Parmesan cheese because it melts so beautifully into the cream creating that luxurious smooth texture that clings to both shrimp and potatoes I once made this as a quiet birthday dinner for myself and the nostalgia of that moment always brings a smile when I cook it again

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days For the best texture reheat gently in the microwave or on the stove with a splash of milk This keeps the mashed potatoes fluffy and the sauce creamy If you want to freeze the potatoes do so separately from the shrimp and sauce for optimal quality

Ingredient Substitutions

For a lighter version you can swap in half and half instead of heavy cream but the sauce will be slightly thinner No Parmesan cheese on hand try Pecorino Romano for a sharper bite If using frozen shrimp be sure to thaw and pat them dry before cooking so they sear rather than steam

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Serving Suggestions

This dish truly stands on its own but you can add a crisp green salad or some sautéed green beans for color and freshness Warm crusty bread is always welcome for scooping up every last bit of sauce If you are feeling extra fancy finish each plate with a tiny drizzle of truffle oil

Cultural Context

Creamy garlic shrimp may remind you of French bistro classics but this homey version borrows from both Italian cream sauces and southern US comfort cooking The combination of seafood and buttery mash is timeless and universally beloved making it perfect for family tables across cultures

Recipe FAQs

→ How do I prevent the shrimp from overcooking?

Cook the shrimp just until they turn pink and opaque, about 2-3 minutes per side. Remove from the skillet promptly to avoid toughness.

→ Can I substitute half-and-half for heavy cream?

Yes, you can use half-and-half for a lighter sauce. Simmer slightly longer for desired thickness.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal for smooth, creamy mashed potatoes due to their starchy texture.

→ Is it necessary to add Dijon mustard to the sauce?

Dijon is optional but adds a subtle tang and depth to the cream sauce. Feel free to omit or adjust to your taste.

→ How do I reheat leftovers?

Gently reheat shrimp and potatoes separately over low heat with a splash of cream or milk to maintain texture and moisture.

→ Can I add vegetables to this dish?

Steamed broccoli, sautéed spinach, or green beans pair well and can be added for extra color and nutrition.