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This rich garlic shrimp served over creamy mashed potatoes feels like a cozy hug. The shrimp swim in a smooth garlic cream sauce and sit on fluffy mashed potatoes that soak up every bit of taste. It’s easy enough for busy nights but fancy enough to impress friends.
I first made this when I wanted home cooking with a little wow factor, and it quickly became a favorite. The mix of garlic and Parmesan in the sauce really makes the shrimp pop, while the potatoes add that warm, comforting feel.
What You'll Need
- Shrimp (large): peeled and cleaned for tender protein—fresh or thawed frozen works best
- Potatoes (large): peeled and cut up for a creamy mash—Russet or Yukon Gold are great choices
- Butter: adds richness to both the mashed potatoes and sauce—unsalted is good so you can control the salt
- Heavy cream and milk: make mash silky—whole milk or cream bring out a smooth finish
- Olive oil: for cooking shrimp with a light fruity flavor and even heat
- Garlic (minced): key for that fragrant punch in the sauce—fresh is best
- Chicken stock: deepens the sauce flavor—go low-salt if you want a lighter taste
- Parmesan (grated): melts in to add a savory yummy hit
- Salt and pepper: season as you like
- Fresh parsley: chopped on top to add color and fresh flavor
Step-By-Step Cooking
- Make the Mashed Potatoes:
- Start by boiling your peeled and chopped potatoes in salted water till they’re soft enough to poke through with a fork, about 15 minutes. Drain them well then mash with 2 tablespoons of butter, half a cup heavy cream, and a quarter cup milk until everything’s smooth and creamy. Add salt and pepper and keep warm while you do the rest.
- Cook the Shrimp:
- Warm 2 tablespoons olive oil in a pan over medium heat. Toss in shrimp and cook around 2 to 3 minutes each side until pink and cooked through. Take them out so they don’t keep cooking.
- Make Garlic Cream Sauce:
- In the same pan, melt the remaining butter and cook minced garlic for about a minute until fragrant but not brown. Pour in heavy cream and chicken stock. Let it bubble gently for 3 to 4 minutes so it thickens a bit.
- Bring It Together:
- Mix in the Parmesan cheese until it melts and the sauce is smooth. Put the shrimp back in and gently stir to cover them well in the creamy garlic sauce.
- Time to Serve:
- Plate up the mashed potatoes and spoon the creamy shrimp on top. Sprinkle with chopped fresh parsley to finish it off.
The shrimp always turns out tender and packed with flavor. The creamy garlic sauce feels like a little treat. A dash of fresh parsley really wakes up the whole dish for me.
Keeping Leftovers Fresh
Keep leftover shrimp and mashed potatoes separate to keep their textures right. Reheat slowly on low or zap in the microwave with a splash of cream to bring the sauce back. Mashed potatoes do great with a bit of butter stirred in to keep them creamy.
Switch It Up
Try scallops or cooked chicken instead of shrimp for a different twist. Swap cream for Greek yogurt in the sauce for a tangy, less fatty version. Toss in some cooked mushrooms or spinach for extra flavor and a veggie boost.
Great Side Ideas
Pair with a crisp green salad dressed with lemon to balance the richness. Chill a glass of Sauvignon Blanc to go with the garlic and cream nicely. Steamed asparagus or roasted Brussels sprouts add color and crunch as sides.
This dish quickly became my family’s comfort go-to when life got busy. It’s simple but packed with rich flavors, making mealtime feel like a little celebration.
Frequently Asked Cooking Questions
- → What’s the best way to cook the shrimp so they don’t get tough?
Cook shrimp for about 2 to 3 minutes on each side until they’re pink and not see-through. Don’t cook too long or they’ll turn chewy.
- → Can I swap heavy cream for something lighter?
Sure, half-and-half works great if you want a lighter sauce but still want good flavor.
- → Which potatoes mash up best?
Russet potatoes work great because they get fluffy and soak up butter and cream nicely.
- → How can I make the garlic taste stronger or milder?
You can add more or less minced garlic when cooking it, depending on how strong you like the garlic flavor.
- → Is chicken broth really needed in the sauce?
The broth adds more flavor but you can use veggie broth or plain water if you want it lighter.