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Velvety garlic shrimp piled high on creamy mashed potatoes feels fancy but is such a breeze to make. All those fluffy potatoes just drink in the rich sauce, while the shrimp brings a punch of flavor in every bite. It’s my top pick when I want something homey but quick with zero hassle.
My crew always gets excited when this is on the menu. Funny enough, it’s one meal everyone eats without any fuss at all. It blows my mind how the sauce turns the most basic potato into something that feels like a little party.
Decadent Ingredients
- Thyme: Top your plate with a sprig for a dash of freshness
- Salt: Sprinkle on both potatoes and shrimp so every mouthful tastes right
- Milk: Warm first before pouring into potatoes — it’s the trick for that dreamy, creamy texture
- Potatoes: Reach for Yukon Gold or russet so the mash is extra fluffy
- Dijon mustard: This is an optional boost for a touch of tang in the sauce
- Parmesan cheese: Freshly grated is king for melting and those nutty notes
- Heavy cream: Pulls the shrimp and potatoes together with silkiness
- Garlic: Tons of fresh garlic are the star for that bold flavor
- Butter: Good for creamy sauces and those buttery mashed potatoes you crave
- Paprika: With garlic powder, gives the shrimp color and a little cozy warmth
- Olive oil: Use a tasty one to really shine in this dish
- Large shrimp: Save yourself time and get the kind already peeled and deveined—nice and fresh too
Simple Steps
- Assemble Everything:
- Scoop mashed potatoes onto each plate, put shrimp on top, then pour that dreamy garlic sauce all over everything. Finish it off with fresh thyme to make it pop.
- Bring the Sauce Together:
- Whisk in a good handful of Parmesan (and a spoonful of Dijon if that’s your jam), then a pinch of salt and pepper. Let it bubble a few minutes till it gets just thick enough to cling to a spoon.
- Start the Garlic Cream Sauce:
- Same pan, drop in butter on low and toss in all the minced garlic. Let it get super fragrant—no browning. Pour in the cream and keep it at a gentle simmer.
- Sizzle the Shrimp:
- Mix shrimp, oil, paprika, garlic powder, salt, and pepper till coated. Heat a skillet, lay shrimp in, and cook two or three minutes per side—just till pink and curled. Take them out and keep warm.
- Mash Till Dreamy:
- Hot potatoes go back in the pot, then toss in lots of butter and the warmed milk. Mash it all up super smooth, season with salt, tweak to taste, and keep them covered so they stay steamy.
- Boil the Potatoes:
- Drop peeled cubed potatoes into cold salted water. Boil then simmer until soft—should take about 15 minutes. Drain really well so your mash is never soupy.
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Need-to-Know
- Packs plenty of protein from shrimp and calcium from the milk and cheese
- Whip up the mashed potatoes earlier in the day if you like
- Looks fancy but is super doable for a weekday meal or bigger party
Honestly, Parmesan is my MVP here. It melts so perfectly into the cream and turns everything crazy smooth—it’s what sticks to the shrimp and potatoes. Made this for my own birthday once, and now it always brings back those happy vibes every time I cook it.
How to Store Leftovers
Pop any extra into a container with a good seal—fridge for up to two days. Warm things up gently with a splash of milk to keep both the potatoes and sauce soft and lush. If you want to freeze the mash, put it in one container and the shrimp and sauce in another for best results.
Switch It Up
Want to go lighter Swap in half and half—it won’t be as thick but still tasty. No parm Use Pecorino Romano for a sharper zing. Starting with frozen shrimp Just defrost and pat dry so they sear up nicely instead of turning mushy.
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How to Serve
This is hearty as is, but adding a green salad or pan-fried green beans makes it even better. Grab warm bread because you won’t want to waste a single drop of sauce. Want extra flair Finish with a few drops of truffle oil on top.
Why It’s Familiar
You might think of French bistros, but honestly, this dish puts together Italian-inspired creamy sauces with that Southern comfort twist. Shrimp and buttery mash is a forever classic that brings everyone to the table—no matter where you’re from.
Recipe FAQs
- → How do I avoid overcooking shrimp?
Cook each side for 2-3 minutes, stopping once they turn pink and firm. Pull them off heat quickly to avoid rubbery texture.
- → Can I use a lighter cream option?
Half-and-half works just fine for a thinner sauce. Cook it a bit longer to thicken.
- → Which potatoes give the best mash?
Russet or Yukon Gold potatoes work wonderfully—they’re fluffy and smooth when mashed.
- → Is Dijon mustard a must-have?
It’s optional! It adds a little zing, but you can skip it or tweak the amount as you like.
- → How should leftovers be reheated?
Warm up shrimp and potatoes separately on low heat. Add a touch of cream or milk to keep them moist.
- → Can I add extra veggies?
Vegetables like broccoli, spinach, or beans make a great addition. They add extra color and nutrition!