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Creamy Garlic Butter Shrimp with Mashed Potatoes Recipe
Ash Tyrrell

Creamy Garlic Butter Shrimp with Mashed Potatoes Recipe

I made this dish on a night when I wanted something that felt fancy but didn't take hours in the kitchen, and it completely won me over. The shrimp turn out juicy and perfectly seasoned, and that garlic cream sauce soaking into fluffy mashed potatoes is pure comfort food
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined – go for large or jumbo shrimp so they stay juicy and don't overcook in the skillet
  • 2 tablespoons olive oil – helps the seasoning stick to the shrimp and gives a nice sear
  • Salt and pepper to taste
  • 1 teaspoon paprika – adds color and a subtle smoky note
  • 1 teaspoon garlic powder – layers in extra garlic flavor without burning like fresh garlic can at high heat
  • 2 tablespoons butter – use real butter here not margarine, for the richest sauce
  • 4 cloves garlic minced – fresh garlic makes a real difference over the jarred kind, so mince it right before cooking
  • 1 cup heavy cream – this is what gives the sauce its silky body and lighter cream just won't thicken the same way
  • 1/2 cup Parmesan cheese freshly grated – pre-shredded cheese contains anti-caking agents that keep it from melting smoothly, so grate your own if you can
  • 1 teaspoon Dijon mustard optional – adds a gentle tang that balances the richness of the cream
  • Fresh thyme leaves for garnish
  • 2 lbs potatoes peeled and cubed – Yukon Golds give the creamiest texture, but russets work well too
  • 1/2 cup milk warmed – warming it first keeps the potatoes from going gluey or cold
  • 1/4 cup butter for the potatoes
  • Salt to taste

Method
 

  1. Add your cubed potatoes to a large pot of salted water and bring it to a boil. Let them cook for about 15 minutes, until a fork slides in easily. Drain well and return the potatoes to the warm pot right away.
  2. Pour the warmed milk and butter into the pot with the drained potatoes. Mash everything together until smooth and creamy, adjusting the texture with a splash more milk if needed. Season with salt to taste and set the pot aside, covered, to stay warm.
  3. In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper until every piece is coated.
  4. Heat a skillet over medium-high heat and add the shrimp in a single layer. Cook for 2 to 3 minutes per side, just until they turn pink and opaque. Transfer the shrimp to a plate and set aside, since they'll finish warming through in the sauce later.
  5. In that same skillet, melt the butter over medium heat and add the minced garlic. Sauté for about a minute, stirring often so it turns fragrant but never browns. This is where a lot of the dish's flavor comes from, so don't rush it.
  6. Pour in the heavy cream and let it come to a gentle simmer, scraping up any browned bits from the shrimp. Stir in the Parmesan and Dijon mustard if using, then season with salt and pepper. Let it bubble gently for 3 to 5 minutes until it thickens slightly.
  7. Return the shrimp to the skillet, spooning the sauce over each piece so they warm through and soak up the flavor. Let everything simmer together for another minute or two. This final step ties the shrimp and sauce into one cohesive, saucy dish.

Notes

  • I always pat my shrimp dry before seasoning them, since extra moisture keeps them from searing properly and they end up steaming instead
  • I like to reserve a little pasta or potato water in case my sauce needs thinning out later
  • I never walk away from the garlic once it hits the butter, because it can go from fragrant to burnt in seconds
  • I taste the sauce before serving and adjust the salt, since Parmesan varies quite a bit in saltiness between brands
  • I warm my plates slightly before serving, which keeps this dish hot for longer at the table