Creamy Garlic Shrimp Potatoes (Printer-Friendly)

Tender shrimp coated in creamy garlic sauce served with smooth mashed potatoes and fresh thyme garnish.

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp paprika
04 - 1 tsp garlic powder
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Cream Sauce

07 - 2 tbsp unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - 1 tsp Dijon mustard (optional)

→ Mashed Potatoes

12 - 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
13 - ¼ cup unsalted butter
14 - ½ cup warm milk
15 - Salt, to taste

→ Garnish

16 - Fresh thyme leaves

# Steps to Follow:

01 - 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 for 2 to 3 minutes per side until shrimp turn pink and are just firm. Remove from skillet and set aside.
02 - Bring a large pot of salted water to a boil. Add cubed potatoes and cook for about 15 minutes, or until tender when pierced with a fork. Drain thoroughly and return potatoes to the pot.
03 - Add butter and warm milk to the drained potatoes. Mash until smooth and creamy. Season with salt to taste and keep covered to retain warmth.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning. Stir in heavy cream and bring to gentle simmer. Add Parmesan cheese, stirring until melted and sauce thickens slightly. Incorporate Dijon mustard if using. Adjust seasoning with salt and pepper. Simmer on low for 3 to 5 minutes.
05 - Plate mashed potatoes, top with cooked shrimp, and generously spoon creamy garlic sauce over. Garnish with fresh thyme leaves and serve immediately.

# Helpful Hints:

01 - To enhance smoky flavor, briefly toast paprika in olive oil before adding shrimp.
02 - Warm milk before mixing helps keep mashed potatoes silky and prevents them from cooling.
03 - Avoid overcooking shrimp to maintain tenderness; remove as soon as they turn pink.
04 - Store leftovers in airtight containers refrigerated up to three days; reheat gently with a splash of milk or cream.

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