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Creamy Garlic Shrimp with Mashed Potatoes

A comforting dish featuring succulent shrimp coated in a garlic cream sauce, paired with buttery mashed potatoes.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Creamy Garlic Shrimp
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons butter (for shrimp)
  • 4 cloves garlic, minced
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 teaspoon paprika
  • to taste Salt and pepper
For the Mashed Potatoes
  • 2 pounds potatoes, peeled and chopped
  • 1/2 cup milk (for mashed potatoes) Adjust for desired consistency.
  • 2 tablespoons butter (for mashed potatoes)
  • to taste Salt (for mashed potatoes)

Method
 

Prepare the Potatoes
  1. Place chopped potatoes in a pot, cover with cold water, bring to a boil, and simmer until fork-tender, about 15-20 minutes.
Sauté the Shrimp
  1. Melt the butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  2. Add the peeled shrimp, season with paprika, salt, and pepper. Cook for 3-4 minutes, flipping halfway through, until the shrimp are pink and cooked through.
Make the Cream Sauce
  1. Pour in the heavy cream and bring to a gentle simmer. Stir frequently, allowing it to thicken slightly for about 3-5 minutes. Taste and adjust seasoning if needed.
Prepare the Mashed Potatoes
  1. Drain the cooked potatoes and return them to the pot. Add milk, butter, and salt. Mash until creamy and smooth, adjusting with more milk if needed.
Serve
  1. Place a scoop of mashed potatoes on a plate, topped with the creamy garlic shrimp. Garnish with fresh herbs if desired.

Notes

For a lighter version, use half-and-half instead of heavy cream, and low-fat milk for the potatoes. Avoid over-mashing the potatoes to prevent a gummy texture. Store leftovers in an airtight container for 2-3 days in the refrigerator or freeze them for about a month separate from the shrimp for best results.