Creamy Garlic Shrimp Potatoes

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