This creamy garlic shrimp over mashed potatoes is the kind of dinner that feels luxurious yet comforting at the same time. Juicy shrimp are cooked until tender, then coated in a rich Parmesan garlic cream sauce and spooned generously over fluffy, buttery mashed potatoes. It’s hearty, satisfying, and perfect for turning an ordinary evening into something special without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe brings together simple ingredients to create a dish that tastes like it came from a restaurant kitchen. The shrimp cook quickly, the sauce is deeply flavorful without being heavy, and the mashed potatoes provide the perfect base to soak up every drop. It’s ideal for busy weeknights, cozy family dinners, or anytime you want comfort food with a refined touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shrimp
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the creamy garlic Parmesan sauce
2 tablespoons butter
4 cloves garlic, finely minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
For the mashed potatoes
2 lbs potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter
1 teaspoon salt
For garnish
Fresh thyme leaves
Directions
Start by preparing the mashed potatoes. Place the peeled and cubed potatoes in a large pot and cover them with cold salted water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender. Drain thoroughly and return the potatoes to the pot. Add the butter and warm milk, then mash until smooth and creamy. Season with salt, taste, and adjust as needed. Cover and keep warm.
Next, season the shrimp. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, just until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Dijon mustard if using. Season with salt and pepper, then simmer for 3 to 5 minutes, stirring frequently, until the sauce thickens slightly.
Return the cooked shrimp to the skillet and gently toss to coat them in the sauce. Remove from heat.
To serve, spoon a generous portion of mashed potatoes onto each plate. Top with creamy garlic shrimp and plenty of sauce. Finish with fresh thyme leaves.
For a lighter version, replace half of the heavy cream with milk or half-and-half, keeping in mind the sauce will be thinner. You can add vegetables such as sautéed spinach, green beans, or steamed broccoli for extra color and nutrition. If you enjoy a little heat, a pinch of chili flakes stirred into the sauce works beautifully.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently on the stovetop over low heat or in the microwave in short intervals, adding a splash of milk or cream to loosen the sauce and keep the potatoes creamy.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Thaw them completely and pat them dry before seasoning so they sear properly instead of steaming.
What potatoes are best for mashed potatoes?
Starchy potatoes such as Russet or Yukon Gold are ideal because they mash smoothly and create a fluffy texture.
How do I avoid overcooking the shrimp?
Cook shrimp just until they turn pink and opaque, usually 2 to 3 minutes per side. Remove them from the heat promptly to prevent a rubbery texture.
Is the Dijon mustard necessary?
No, it’s optional. Dijon adds a subtle tang, but the sauce will still be delicious without it.
Can I make the mashed potatoes ahead of time?
Yes, mashed potatoes can be made a few hours ahead and kept warm or reheated gently with a little milk.
Can I make this dish dairy-free?
You can substitute plant-based butter, cream, and cheese alternatives, though the flavor and texture will change slightly.
What can I serve alongside this dish?
A simple green salad or lightly sautéed vegetables pair well and balance the richness of the dish.
Can I double the recipe?
Yes, this recipe doubles easily. Use a larger skillet for the shrimp and sauce to avoid overcrowding.
How thick should the sauce be?
The sauce should lightly coat the back of a spoon. If it becomes too thick, add a small splash of cream or milk.
Can I add herbs to the sauce?
Yes, fresh thyme, parsley, or chives can be stirred in at the end for extra freshness.
Conclusion
Creamy garlic shrimp over mashed potatoes is a comforting yet elegant meal that brings rich flavors and simple ingredients together beautifully. With tender shrimp, a velvety Parmesan sauce, and fluffy potatoes, this recipe is sure to become a favorite whenever you’re craving something cozy, satisfying, and impressive without the stress.
Creamy garlic shrimp over mashed potatoes is a cozy, elegant dish featuring tender shrimp in a rich Parmesan cream sauce served atop buttery mashed potatoes. It’s a comforting and impressive meal made with simple ingredients in just 35 minutes.
Ingredients
For the shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the creamy garlic Parmesan sauce:
2 tablespoons butter
4 cloves garlic, finely minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
For the mashed potatoes:
2 lbs potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter
1 teaspoon salt
For garnish:
Fresh thyme leaves
Instructions
Make the mashed potatoes: Place peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for about 15 minutes, or until fork-tender. Drain and return to the pot. Add warm milk and butter, then mash until smooth. Season with salt, cover, and keep warm.
Cook the shrimp: In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, just until pink and opaque. Remove and set aside.
Make the sauce: Reduce skillet heat to medium-low. Add butter and minced garlic. Cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and Dijon mustard (if using). Season with salt and pepper. Simmer 3–5 minutes until slightly thickened.
Finish the dish: Return cooked shrimp to the skillet and toss to coat in the sauce. Remove from heat.
Serve: Spoon mashed potatoes onto plates, top with creamy garlic shrimp and sauce, and garnish with fresh thyme leaves.
Notes
Use Yukon Gold or Russet potatoes for the fluffiest mashed texture.
Frozen shrimp can be used—thaw and dry well before cooking.
Add chili flakes for a touch of heat.
Dijon mustard adds depth but is optional.
To lighten the sauce, replace half the cream with milk or half-and-half.
