Creamy Garlic Shrimp Potatoes

This creamy garlic shrimp with mashed potatoes blends tender shrimp in a luscious sauce with fluffy mashed potatoes for a meal that feels both comforting and elegant. The shrimp is seared with paprika and garlic powder to develop a subtle smoky warmth, then enveloped in a rich cream sauce enhanced by Parmesan cheese and a hint of Dijon mustard. The mashed potatoes act as the perfect base, soaking up the garlicky sauce, while fresh thyme adds a bright herbal note that lifts the dish.

I first made this for a small family gathering where everyone raved about the creamy sauce and perfectly cooked shrimp. Now it’s a go to when I want a special dinner without too much fuss.

Ingredients

• One pound large shrimp: peeled and deveined for the best meaty and tender bite fresh shrimp from a reputable fishmonger enhances flavor
• Two tablespoons olive oil: for tossing shrimp aids cooking and adds subtle flavor
• One teaspoon paprika: brings a gentle smoky warmth choose sweet or smoked to taste
• One teaspoon garlic powder: amplifies garlic tones without overpowering
• Salt and pepper: to taste essential for balanced seasoning
• Two tablespoons unsalted butter: for the sauce creates a silky richness use high quality for best texture
• Four cloves garlic: minced fresh garlic is vital for aroma and depth
• One cup heavy cream: fullfat preferred for thick, rich sauce
• Half cup freshly grated Parmesan cheese: for nutty sharpness and smooth melting
• One teaspoon Dijon mustard: optional but adds a gentle tang balancing the richness
• Fresh thyme: for garnish offers bright herbal accent and attractive presentation
• Two pounds peeled and cubed potatoes: Russet or Yukon Gold ideal for fluffy mash
• Half cup warm milk: softens potatoes yielding creamy smooth texture
• One quarter cup butter: for mashed potatoes adds richness and silkiness
• Salt: to taste seasons the mash perfectly

Instructions

Sauté and cook the Shrimp:

Toss the peeled shrimp with olive oil paprika garlic powder salt and pepper in a bowl until evenly coated. Heat a skillet over medium heat and place the shrimp in a single layer. Cook for two to three minutes on each side until they turn pink and slightly firm yet remain tender. Remove the shrimp from the skillet and set aside.

Prepare the Mashed Potatoes:

Bring a large pot of salted water to a boil. Add peeled and cubed potatoes and cook for about fifteen minutes or until tender when pierced with a fork. Drain thoroughly then return potatoes to the pot. Add butter and warm milk and mash using a potato masher or electric mixer until smooth and creamy. Season with salt and cover to keep warm.

Make the Creamy Garlic Sauce:

In the same skillet used for the shrimp melt butter over medium heat. Add minced garlic and sauté for about one minute until fragrant but not browned to prevent bitterness. Pour in heavy cream and stir to combine. Bring to a gentle simmer then add the grated Parmesan cheese stirring until melted and the sauce thickens slightly. If using Dijon mustard stir it in now. Taste and adjust salt and pepper. Let simmer on low heat for three to five minutes.

Assemble and Serve:

Spoon mashed potatoes onto plates. Arrange cooked shrimp on top. Ladle the creamy garlic sauce generously over both shrimp and potatoes. Garnish with fresh thyme leaves for color and fresh aroma. Serve immediately for best texture and flavor.

The fresh thyme garnish is my favorite finishing touch because it cuts through the richness with bright, subtle freshness. One chilly winter night I served this dish to close friends and it quickly became their goto dinner request proving how simple ingredients when handled with care can create a memorable comfort meal.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to three days. Reheat gently over the stove or microwave adding a splash of milk or cream to restore the sauce’s creaminess and prevent separation. Avoid freezing mashed potatoes already mixed with sauce as texture can be compromised. Shrimp and sauce can be frozen separately if desired and reheated slowly to maintain quality.

Ingredient Substitutions

If fresh shrimp are unavailable frozen shrimp that are thawed and patted dry work well. For a dairyfree option substitute coconut cream for heavy cream and use vegan Parmesan or nutritional yeast for cheesy notes. Yukon Gold potatoes offer a creamier mash alternative to Russets though Russets yield fluffier texture.

Serving Suggestions

The dish shines on its own but I like serving it with a crisp green salad dressed in lemon vinaigrette to cut through richness. Garlic roasted asparagus or steamed green beans add pleasant texture contrast. Crusty bread works wonderfully to soak up leftover sauce on the plate.

Serve immediately for best texture and flavor. Leftovers reheat well with a splash of milk or cream to restore the sauce.

FAQs About This Recipe

→ What type of shrimp works best here?

Large, peeled, and deveined shrimp provide the best texture and cook evenly for a tender bite.

→ How do I keep the mashed potatoes smooth and creamy?

Boil potatoes until fork-tender, then mash with warm milk and butter. Mixing while warm helps achieve a silky texture without lumps.

→ Can I substitute Parmesan cheese in the sauce?

Grated Parmesan adds savory depth, but mild hard cheeses like Pecorino Romano can provide a similar sharpness.

→ What is the role of Dijon mustard in the sauce?

Dijon mustard adds subtle acidity and complexity, balancing the richness of cream and cheese, although it’s optional.

→ How long should I cook the shrimp for best results?

Sear shrimp for 2-3 minutes per side until just pink and opaque to maintain a juicy, tender texture.

→ What herbs complement this dish best?

Fresh thyme is the ideal garnish, bringing a subtle earthy aroma that enhances the creamy garlic flavors.