Description
A comforting and elegant dish featuring tender shrimp in a rich garlic cream sauce served over smooth, buttery mashed potatoes.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 4 large potatoes, peeled and cut into chunks
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
Instructions
- Place potatoes in a pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until tender.
- Drain and mash with 2 tablespoons butter and milk. Season with salt and pepper, then keep warm.
- Pat shrimp dry. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
- Cook shrimp for about 2 minutes per side until pink and lightly golden. Remove and set aside.
- In the same skillet, reduce heat to medium and add remaining butter. Sauté garlic for 30 seconds.
- Add chicken broth and simmer for 2 minutes, scraping the pan.
- Stir in heavy cream, paprika, salt, and pepper. Simmer 3–5 minutes until slightly thickened.
- Return shrimp to the skillet and toss to coat. Heat for 1 minute.
- Serve shrimp and sauce over mashed potatoes and garnish with parsley.
Notes
- Do not overcook shrimp to avoid a rubbery texture.
- Use Russet or Yukon Gold potatoes for best results.
- Add vegetables like spinach or broccoli for extra nutrition.
- Adjust seasoning and spice level to taste.
- Use half-and-half instead of cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 210 mg
