Why You’ll Love This Recipe
I love how elegant yet simple this recipe is. The shrimp cook quickly, the garlic sauce comes together in minutes, and the mashed potatoes are the perfect base to soak up all that creamy goodness. It’s a restaurant-quality meal that I can make at home in under an hour, and it never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Large shrimp (peeled and deveined)
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Butter
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Garlic (minced)
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Heavy cream
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Parmesan cheese
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Lemon juice
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Salt and pepper
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Fresh parsley (for garnish)
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Yukon gold or russet potatoes
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Milk or cream (for mashed potatoes)
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More butter (for mashed potatoes)
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Optional: white wine or chicken broth for extra flavor in the sauce
Directions
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I start by peeling and cubing the potatoes, then boiling them in salted water until fork-tender.
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While the potatoes cook, I season the shrimp with salt and pepper.
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In a large skillet, I melt butter over medium heat and sauté the shrimp for about 2 minutes per side until just pink. Then I remove them from the skillet and set them aside.
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In the same skillet, I add more butter and the minced garlic, cooking until fragrant.
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I pour in the heavy cream (and white wine or broth, if using), letting it simmer until slightly thickened.
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I stir in grated Parmesan and a squeeze of lemon juice, letting the sauce become silky and rich.
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I return the shrimp to the skillet and let them heat through in the sauce.
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For the mashed potatoes, I drain the cooked potatoes, then mash them with butter and warm milk or cream until smooth and fluffy.
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I plate a generous scoop of mashed potatoes and spoon the creamy garlic shrimp over the top. A sprinkle of chopped parsley adds the perfect finishing touch.
Servings and timing
This recipe serves 4 and takes about 40 minutes total—around 20 minutes of prep and 20 minutes of cooking time. It’s ideal for a weeknight dinner or a cozy weekend meal.
Variations
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I sometimes use scallops or lobster in place of shrimp for a more luxurious twist.
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For a lighter sauce, I swap out some of the cream with chicken broth or half-and-half.
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If I’m in the mood for spice, I add red pepper flakes or a dash of cayenne to the sauce.
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I love adding sautéed spinach or mushrooms to the skillet for an extra veggie boost.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the mashed potatoes and shrimp gently on the stove over low heat or in the microwave, adding a splash of cream or milk to help bring back the creamy texture. I avoid overheating the shrimp to keep them from becoming rubbery.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp—just make sure to thaw them fully and pat them dry before cooking so they sear properly.
What kind of potatoes work best?
I prefer Yukon gold for their buttery texture, but russet potatoes work well too if I want fluffier mashed potatoes.
Can I make the mashed potatoes ahead of time?
Absolutely. I make them a day ahead and reheat with a splash of milk and a bit more butter to keep them smooth and creamy.
How do I thicken the sauce if it’s too runny?
I let it simmer a bit longer to reduce naturally, or I stir in a little extra Parmesan cheese to help it thicken.
Can I make this dish dairy-free?
Yes, I use plant-based butter and cream alternatives, and leave out the cheese or use a dairy-free version. It’s still rich and flavorful.
Conclusion
Creamy Garlic Shrimp Over Mashed Potatoes is my go-to when I want something that’s both indulgent and deeply comforting. The garlic cream sauce, the juicy shrimp, and the fluffy mashed potatoes come together in the most satisfying way. It’s a dish I make when I want to treat myself—or someone else—to something really special.
Print
Creamy Garlic Shrimp Over Mashed Potatoes – A Luxurious Comfort Food Classic
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy garlic shrimp over mashed potatoes is rich, buttery, and full of flavor—a comforting seafood dinner that feels gourmet and satisfying.
Ingredients
For the Creamy Garlic Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
3 tbsp butter
4–5 garlic cloves, minced
½ tsp red pepper flakes (optional)
½ cup dry white wine or chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp lemon juice
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (for garnish)
For the Mashed Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and cubed
½ cup milk or cream (warmed)
4 tbsp butter
Salt and pepper, to taste
Instructions
Make the Mashed Potatoes:
In a large pot, boil potatoes in salted water until fork-tender, about 15–20 minutes.
Drain and return to the pot. Add butter and warm milk/cream. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
Cook the Shrimp:
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and just cooked through. Remove and set aside.
4. In the same pan, reduce heat to medium and add remaining butter and garlic. Sauté for 30 seconds until fragrant.
5. Pour in white wine (or broth) and simmer for 2 minutes. Stir in heavy cream and Parmesan. Cook until sauce thickens slightly, about 3–5 minutes.
6. Add lemon juice, red pepper flakes, and cooked shrimp back to the skillet. Simmer for 2 more minutes, spooning sauce over shrimp.
7. Taste and adjust seasoning.
To Serve:
8. Spoon mashed potatoes onto plates or bowls. Top with creamy garlic shrimp and a generous drizzle of sauce. Garnish with chopped parsley and a lemon wedge if desired.
Notes
Add spinach or sun-dried tomatoes for extra flavor and color.
Swap shrimp with scallops or chicken if preferred.
Use half-and-half instead of heavy cream for a lighter sauce.
For extra indulgence, mix cream cheese into the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course, Comfort Food
- Method: Sautéing, Boiling
- Cuisine: American, Fusion
