Creamy Garlic Shrimp Over Mashed Potatoes
A delightful dish featuring succulent shrimp coated in a creamy garlic sauce, served over fluffy, buttery mashed potatoes.
Ingredients
For the Mashed Potatoes
- 4 large potatoes, peeled & chunked
- 2 tbsp butter For mashing
- ½ cup heavy cream For mashing
- ¼ cup milk For mashing
For the Shrimp and Sauce
- 1 lb large shrimp, peeled & deveined Use fresh or high-quality frozen shrimp
- 2 tbsp olive oil For cooking shrimp
- 4 cloves garlic, minced Essential for flavor
- 1 cup heavy cream For the sauce
- ½ cup chicken broth Ensure it’s gluten-free if needed
- ¼ cup grated Parmesan cheese Adds depth of flavor
- Salt & pepper to taste For seasoning
- Fresh parsley, chopped for garnish Adds a pop of color
Instructions
Preparation
- Gather all the ingredients for the Creamy Garlic Shrimp Over Mashed Potatoes.
- Peel and devein the shrimp, peel and chunk the potatoes, and measure the remaining ingredients.
Cooking the Potatoes
- Bring a large pot of salted water to a boil and add the chunked potatoes.
- Cook the potatoes for about 15 minutes or until fork-tender.
- Drain the potatoes and return them to the pot.
- Add butter, heavy cream, and milk, then mash until creamy and smooth.
- Season with salt and pepper to taste and keep warm.
Cooking the Shrimp
- Heat olive oil in a large skillet over medium heat.
- Season the shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque.
- Remove shrimp from the skillet and set aside.
Making the Sauce
- In the same skillet, melt the remaining butter over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, and let it simmer for 3–4 minutes while stirring occasionally.
- Stir in the grated Parmesan cheese and mix until melted.
- Return the cooked shrimp to the skillet and toss to coat in the sauce.
Serving the Dish
- Spoon the buttery mashed potatoes onto plates and pile the creamy garlic shrimp on top.
- Garnish with chopped fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to avoid separating the cream.