Creamy Garlic Shrimp Over Mashed Potatoes
Ingredients
For the mashed potatoes:
2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
4 tbsp butter
1/2 cup milk or heavy cream (warm)
Salt & pepper, to taste
For the creamy garlic shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil or butter
4 garlic cloves, minced
1 cup heavy cream (or half & half for lighter version)
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning (or a mix of oregano, basil, and thyme)
1/4 tsp red pepper flakes (optional, for a little kick)
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Fresh lemon juice, a squeeze (optional, brightens flavor)
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Instructions
- Make the mashed potatoes:
Boil potatoes in salted water until fork-tender (about 15–20 min).
Drain and mash with butter, warm milk/cream, salt, and pepper until smooth and creamy. Keep warm.
- Cook the shrimp:
Heat olive oil/butter in a large skillet over medium heat.
Season shrimp lightly with salt and pepper, then cook 1–2 minutes per side until pink. Remove and set aside.
- Make the creamy garlic sauce:
In the same skillet, add a little more butter if needed and sauté garlic for about 30 seconds (don’t burn).
Stir in chicken broth and let it simmer 2 minutes.
Add heavy cream, Parmesan, and Italian seasoning. Simmer until thickened slightly (about 3–5 minutes).
- Combine:
Return shrimp to skillet, toss in the creamy sauce, and cook for 1–2 minutes more.
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
- Serve:
Spoon creamy mashed potatoes onto a plate.
Top generously with shrimp and sauce.
Garnish with fresh parsley.