Creamy Garlic Shrimp Over Mashed Potatoes

Creamy Garlic Shrimp Over Mashed Potatoes. Tender, paprika-dusted shrimp rest atop a bed of fluffy, buttery mashed potatoes, all smothered in a rich Parmesan cream sauce infused with garlic and fresh thyme. Luxurious yet effortless, this dish is ready in under an hour—ideal for impressing guests or elevating an ordinary weeknight.

Why You’ll Love This Recipe

This recipe turns ordinary ingredients into something extraordinary. The shrimp gets perfectly seasoned with paprika and garlic powder, then swims in cream sauce that’s rich but not heavy. Those mashed potatoes underneath soak up every drop of garlicky goodness. My kids actually fight over who gets the last spoonful, which never happens with seafood in this house!

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Ingredient List

For the Potatoes:

• 2 lbs Yukon Gold potatoes (Russet works too)
• ½ cup milk
• ¼ cup butter
• Salt

For the Shrimp:

• 1 lb large shrimp, peeled
• 2 Tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper
• 2 Tbsp butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup Parmesan cheese
• 1 tsp Dijon mustard
• Fresh thyme

Optional: White wine splash

Why These Ingredients Work

Here’s what makes this work so well. Yukon Gold potatoes mash up creamy without getting gluey like russets sometimes do. Warm milk is non-negotiable – cold milk turns potatoes into wallpaper paste, learned that the hard way!

The paprika and garlic powder combo gives the shrimp this gorgeous color and deep flavor before they even hit the pan. Heavy cream and Parmesan create that restaurant-style richness, while Dijon mustard adds a tiny tang that makes everything pop. You won’t taste it directly, but something would feel missing without it.

Essential Tools and Equipment

You need:

• Big pot for potatoes
• Potato masher
• Large skillet
• Wooden spoon
• Sharp knife

How To Make Creamy Garlic Shrimp Over Mashed Potatoes

Step 1: Get Those Potatoes Going Toss cubed potatoes in salted water and boil them hard for 15 minutes. Salt the water like seawater – potatoes need that salt to taste right. Test with a fork; they should fall apart easily.

Step 2: Mash ‘Em Right Drain completely and mash immediately while hot. Add butter first, then warm milk gradually. Cold milk makes lumpy potatoes – heat it for 30 seconds in the microwave. Season with salt and keep covered.

Step 3: Season the Shrimp Toss shrimp with olive oil, paprika, garlic powder, salt and pepper. Get every piece coated. This seasoning creates the flavor base for everything.

Step 4: Sear Those Shrimp Heat your skillet hot and add shrimp in one layer. Don’t crowd them or they’ll steam. Cook 2-3 minutes per side until pink. Pull them out – they’ll finish in the sauce.

Step 5: Build the Sauce Same pan, melt butter and add minced garlic. Cook 1 minute until fragrant. Add heavy cream and let it bubble gently.

Step 6: Finish the Cream Sauce Stir in Parmesan and Dijon mustard. Season with salt and pepper. Let it simmer 3-5 minutes until it coats a spoon.

Step 7: Bring Everything Together Return shrimp to the pan for 1 minute just to warm through.

Step 8: Plate and Eat Spoon mashed potatoes on plates, top with saucy shrimp, garnish with thyme.

You Must Know

Never add cold milk to hot potatoes! It creates a gluey mess that no amount of mashing can fix. Always warm your milk first.

Personal Secret: I undercook my shrimp slightly in the pan because they finish cooking in that hot cream sauce. Prevents rubber shrimp every time.

Pro Tips & Cooking Hacks

• Don’t crowd shrimp in the pan. Cook in batches if needed.
• Shrimp turn rubbery fast. Watch them closely.
• Fresh garlic beats jarred garlic every time.
• Taste everything. Your stove runs different than mine.

Flavor Variations & Suggestions

Citrus: Add lemon zest and juice. Brightens everything up.

Spicy: Red pepper flakes in the cream sauce.

Herbs: Try basil or parsley instead of thyme.

Wine: Splash of white wine after garlic, cook down 2 minutes before cream.

Make-Ahead Options

Make potatoes up to 2 days ahead. Store in fridge, reheat with splash of milk. Shrimp tastes best cooked fresh. Season them ahead of time if you want. Whole dish cooks so fast, I don’t bother making it ahead.

Recipe Notes & Baker’s Tips

Shrimp: Large shrimp work best. Small ones cook too fast and disappear.

Potatoes: Yukon Gold stay creamy. Russet work fine too. Skip waxy potatoes like red ones.

Garlic: Fresh minced garlic only. Jarred stuff tastes flat.

Serving Suggestions

Complete meal by itself. Great with:

• Green salad
• Steamed vegetables
• Crusty bread for sauce
• White wine

Add chives and lemon wedge for company.

How to Store Your Creamy Garlic Shrimp

Fridge: 2 days max. Cream sauce might separate but comes back together.

Reheating: Add milk when reheating. Go slow and stir often.

Freezing: Don’t freeze this. Cream sauces get weird and shrimp turns rubbery.

Allergy Information

Contains: Dairy (butter, milk, cream, Parmesan), shellfish (shrimp)

Dairy-Free Options: Use coconut cream instead of heavy cream, nutritional yeast instead of Parmesan, and vegan butter. The result will be different but still delicious!

Gluten-Free: This recipe is naturally gluten-free, but always check your ingredients if this is a concern.

Questions I Get Asked A Lot

Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely and pat them dry before seasoning. Excess water will make your pan steam instead of sear.

What if I don’t have heavy cream?

You can substitute with half-and-half, but the sauce won’t be quite as rich. For a lighter version, try milk with a tablespoon of flour whisked in.

Can I make this with chicken instead?

Yes! Cut chicken breast into bite-sized pieces and cook until no longer pink. The cooking time will be a bit longer – about 5-7 minutes total.

My sauce is too thin, what do I do?

Let it simmer a bit longer, or whisk in a tablespoon of flour mixed with a tablespoon of soft butter. This will thicken it right up!

Can I use different types of potatoes?

Yukon Gold are my favorite for their naturally creamy texture, but Russets work too. Avoid waxy potatoes like red potatoes – they don’t mash as smoothly.

I hope this becomes a new go-to in your kitchen! There’s something so satisfying about creating restaurant-quality comfort food in your own home. The smiles around your dinner table will be worth every minute spent stirring that gorgeous cream sauce.

Sending warm bowls and full hearts from mine to yours

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your kitchen adventures and any tweaks you made to make this recipe your own.