01 -
Boil the cubed potatoes for 15 minutes until fork-tender. Drain and mash with butter and warm milk until smooth, then season with salt and cover to keep warm.
02 -
Toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes per side until pink, then set aside.
03 -
In the same skillet, melt butter and sauté the minced garlic for 1 minute. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Dijon mustard (if using), season with salt and pepper, and simmer for 3-5 minutes until slightly thickened.
04 -
Spoon the mashed potatoes onto plates, top with shrimp, pour the sauce over everything, and garnish with fresh thyme.