Creamy Garlic Shrimp Potatoes (Printer-Friendly)
Tender shrimp in garlic cream sauce atop buttery mashed potatoes, finished with fragrant fresh thyme.
# What You’ll Need:
→ Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tbsp olive oil
03 -
1 tsp paprika
04 -
1 tsp garlic powder
05 -
Salt and freshly ground black pepper, to taste
→ Creamy Garlic Sauce
06 -
2 tbsp unsalted butter
07 -
4 cloves garlic, minced
08 -
1 cup heavy cream (full-fat)
09 -
½ cup grated Parmesan cheese
10 -
1 tsp Dijon mustard (optional)
→ Mashed Potatoes
11 -
2 lb potatoes, peeled and cubed (Russet or Yukon Gold)
12 -
¼ cup unsalted butter
13 -
½ cup warm milk
14 -
Salt, to taste
→ Garnish
15 -
Fresh thyme leaves
# Steps to Make This:
01 -
In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Heat a skillet over medium heat and arrange shrimp in a single layer. Cook 2 to 3 minutes per side until shrimp turn pink and are just firm. Remove and set aside.
02 -
Bring a large pot of salted water to a boil. Add peeled, cubed potatoes and cook about 15 minutes until fork-tender. Drain well and return to pot. Add butter and warm milk and mash until smooth and creamy. Season with salt and cover to keep warm.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Pour in heavy cream, stirring to combine. Bring to a gentle simmer, then add Parmesan cheese and stir until melted and sauce thickens slightly. Stir in Dijon mustard if using. Season with salt and pepper. Simmer 3 to 5 minutes on low.
04 -
Plate mashed potatoes and top with cooked shrimp. Generously spoon creamy garlic sauce over shrimp and potatoes. Garnish with fresh thyme leaves. Serve immediately.
# Additional Notes:
01 -
Toast paprika briefly in olive oil before adding shrimp for deeper smoky flavor.
02 -
Avoid overcooking shrimp; remove as soon as they turn pink to maintain tenderness.
03 -
Use warm milk in potatoes to keep mash silky without cooling it down.
04 -
Leftovers keep refrigerated up to 3 days; reheat gently adding milk or cream to restore sauce creaminess.