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Juicy shrimp quickly seared in a garlic butter cream sauce served over ultra-creamy mashed potatoes. A rich, zesty, and comforting dish perfect for family dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 ½ pounds (700 g) large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter, divided
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ cup heavy cream (for sauce)
  • ¼ cup chicken or seafood broth
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • 1 teaspoon paprika or smoked paprika (optional)
  • 2 tablespoons fresh parsley, chopped
  • 2 pounds (900 g) Yukon Gold or Russet potatoes
  • 4 tablespoons unsalted butter (for mashed potatoes)
  • ½ cup heavy cream or whole milk (for mashed potatoes)
  • 2 garlic cloves, roasted or sautéed (for mashed potatoes)

Instructions

  1. Peel and chop potatoes into even cubes.
  2. Place potatoes in a pot, cover with salted water, and bring to a boil.
  3. Cook potatoes until tender when poked with a fork, about 15–20 minutes.
  4. Drain potatoes well and return them to the pot.
  5. Add 4 tablespoons unsalted butter, warm cream or milk, and roasted or sautéed garlic to the potatoes and mash until smooth and creamy.
  6. Season mashed potatoes with salt and black pepper to taste.
  7. Pat shrimp dry and season with salt, black pepper, and paprika if using.
  8. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
  9. Cook shrimp in batches for about 2 minutes per side until pink and opaque; remove shrimp and set aside.
  10. In the same skillet, melt remaining 2 tablespoons butter.
  11. Add minced garlic to the skillet and cook until fragrant, about 30 seconds.
  12. Pour in chicken or seafood broth and ½ cup heavy cream and bring to a gentle simmer.
  13. Stir in grated Parmesan cheese and fresh lemon juice.
  14. Simmer the sauce until it thickens slightly.
  15. Return the cooked shrimp to the skillet and toss to coat in the sauce; simmer 1–2 minutes to meld flavors.

Notes

Do not overcook shrimp; they should be firm and juicy, not tough or rubbery., Use Yukon Gold potatoes for best buttery flavor and creamy texture., Roasting garlic before adding it to mashed potatoes adds a sweet, mellow flavor., Brighten the sauce with a splash of lemon juice to cut through richness., Serve with steamed asparagus, green beans, or a simple side salad with vinaigrette., Pair with a crisp white wine like Sauvignon Blanc or Chardonnay., Variations: add red pepper flakes or cayenne for heat; stir in fresh herbs like basil, thyme, or dill; mix shredded mozzarella into mashed potatoes for extra cheesiness; swap shrimp for scallops or lobster for a fancier twist., Store leftovers airtight in the fridge for up to 3 days., Reheat shrimp gently in skillet with cream to maintain tenderness; avoid microwave., Freeze mashed potatoes separately; shrimp in cream sauce is best fresh.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course

Nutrition

  • Serving Size: approximately 1 serving with shrimp and mashed potatoes
  • Calories: Approximately 450 calories per serving
  • Fat: Approximately 25 grams per serving
  • Carbohydrates: Approximately 30 grams per serving
  • Protein: About 25 grams per serving