Creamy Garlic Shrimp Over Mashed Potatoes
A cozy plate of creamy garlic shrimp served over buttery mashed potatoes, perfect for a simple yet satisfying dinner.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 1/2 lb large shrimp, peeled and deveined, tails removed
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 6 cloves garlic, finely minced
- 1 tsp paprika
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 lb russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter, for the potatoes
- 1/2 cup warm milk
- 1/2 tsp garlic powder
- 1 tsp salt, for the potatoes
- 1/4 tsp black pepper, for the potatoes
Instructions
- Place the peeled and chunked russet potatoes in a large pot and cover with cold water by about 1 inch.
- Add a pinch of salt to the pot, bring the water to a boil over medium-high heat, then reduce to a gentle simmer.
- Cook the potatoes for 15–20 minutes, or until they are very tender when pierced with a fork.
- Drain the potatoes well and return them to the warm pot, letting excess moisture evaporate for a minute.
- Add the unsalted butter for the potatoes, warm milk, garlic powder, salt for the potatoes, and black pepper for the potatoes.
- Mash the potatoes until smooth and creamy, adjusting the seasoning to taste, then cover the pot to keep warm.
- Pat the shrimp dry with paper towels, then season with half of the salt and half of the black pepper.
- Heat the olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque, then transfer them to a plate and set aside.
- Reduce the heat to medium, add the remaining unsalted butter to the skillet, and let it melt.
- Stir in the minced garlic, paprika, and crushed red pepper flakes (if using), cooking for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2–3 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream, then sprinkle in the remaining salt and black pepper, stirring to combine.
- Add the grated Parmesan cheese and stir gently until the sauce is smooth and slightly thickened.
- Return the cooked shrimp and any juices on the plate to the skillet, tossing them in the creamy garlic sauce for 1–2 minutes to warm through.
- Stir in most of the chopped fresh parsley, reserving a little for garnish, and taste the sauce, adjusting seasoning if needed.
- To serve, spoon a generous portion of mashed potatoes onto each plate and top with the creamy garlic shrimp and sauce.
- Garnish with the remaining fresh parsley and serve immediately while hot.