Creamy Garlic Shrimp Potatoes

This creamy garlic shrimp with mashed potatoes offers a comforting yet elegant dish where tender shrimp are cooked to perfection and dressed in a luscious garlic cream sauce with Parmesan and a hint of Dijon mustard. The smooth mashed potatoes soak up all those bold flavors, while fresh thyme adds a subtle herbal note that brightens the plate. It’s an ideal meal when you want something rich and satisfying without spending hours in the kitchen.

I first made this for a small family gathering and everyone praised the creamy sauce paired with perfectly cooked shrimp. Now it’s a dish I return to whenever I want to impress with minimal effort.

Ingredients

• Shrimp: one pound large peeled and deveined makes the dish meaty and satisfying fresh shrimp from a reputable fishmonger works best
• Olive oil: two tablespoons for tossing shrimp helps in cooking and flavor
• Paprika: one teaspoon adds subtle smoky warmth look for sweet or smoked depending on preference
• Garlic powder: one teaspoon boosts garlic flavor without overpowering
• Salt and pepper: to taste essential for seasoning
• Butter: two tablespoons for sauce enriches and creates silky texture use high quality unsalted butter
• Garlic: four cloves minced fresh garlic is key for fragrance and depth
• Heavy cream: one cup gives richness and thickness opt for full-fat for creamier sauce
• Parmesan cheese: half cup grated adds nutty sharpness freshly grated Parmesan melts better
• Dijon mustard: one teaspoon optional adds gentle tang balancing richness
• Fresh thyme: for garnish adds bright herbal note enhances presentation
• Potatoes: two pounds peeled and cubed for fluffy mash Russet or Yukon gold are ideal
• Warm milk: half cup softens mash for creamy consistency
• Butter: one quarter cup adds richness to mashed potatoes
• Salt: to taste seasons potatoes properly

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 then place shrimp in a single layer. Cook for two to three minutes on each side until shrimp turn pink and slightly firm yet tender. Remove from skillet and set aside.

Prepare the Mashed Potatoes:

Bring a large pot of salted water to a boil. Add peeled cubed potatoes and boil for about fifteen minutes or until fork-tender. Drain potatoes well then return them to the pot. Add butter and warm milk. Mash using a potato masher or electric mixer until smooth and creamy. Season with salt and keep covered to stay warm.

Make the Creamy Garlic Sauce:

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

Assemble and Serve:

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

The fresh thyme garnish is my favorite final touch as it cuts through the creaminess with a subtle hint of brightness. One winter evening I served this dish to friends and it quickly became their requested dinner proving how simple ingredients with care can turn into a comforting favorite.

Storage Tips

Store leftovers in airtight containers in refrigerator for up to three days. Reheat gently on stove or microwave adding a splash of milk or cream to revive sauce creaminess without separating. Avoid freezing potatoes with sauce already mixed as texture may suffer but shrimp and sauce can be frozen separately if needed.

Ingredient Substitutions

If fresh shrimp are unavailable frozen shrimp that are thawed and patted dry work fine. For dairy-free alternative use coconut cream in place of heavy cream and vegan Parmesan substitute or nutritional yeast for cheesy flavor. Yukon gold potatoes can swap for Russet for slightly creamier mash though Russets give best fluffiness.

Serving Suggestions

This dish is wonderful on its own but pairs beautifully with light green salad dressed with lemon vinaigrette to balance richness. Garlic roasted asparagus or steamed green beans add texture contrast. Crusty bread is great for soaking up leftover sauce on plate.

Serve immediately for best flavor and texture. It’s an easy weeknight showstopper.

Common Recipe Questions

→ What type of shrimp works best here?

Large, peeled, and deveined shrimp cook evenly and offer a tender, juicy bite that complements the creamy garlic sauce perfectly.

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

Boil potatoes until fork-tender, then mash while warm using warm milk and butter to achieve a silky, lump-free texture.

→ Can I substitute Parmesan cheese in the sauce?

Parmesan provides a nutty sharpness, but mild hard cheeses like Pecorino Romano work well as an alternative with a slightly sharper flavor.

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

Dijon mustard adds subtle acidity and complexity, balancing the richness of cream and cheese for a deeper flavor profile. It’s optional but recommended.

→ How long should shrimp be cooked for best results?

Sear shrimp 2-3 minutes per side until just pink and opaque to ensure a tender, juicy texture without toughness.

→ Which herbs complement this dish best?

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