Creamy Garlic Shrimp Over Mashed Potatoes

This Creamy Garlic Shrimp Over Mashed Potatoes is one of those weeknight dinners that tastes like something straight from a fancy restaurant—but it only takes a little effort and a handful of ingredients. The shrimp are juicy and pan-seared in olive oil, then smothered in a rich, garlicky cream sauce and served over buttery mashed potatoes for the ultimate comfort food experience.

It’s fast, flavorful, and absolutely satisfying.

Why You’ll Love This Recipe

This recipe is everything I want in a cozy dinner—simple, rich, and full of flavor. Here’s why I keep coming back to it:

• Ready in 30 minutes or less
• A restaurant-quality meal made right at home
• Garlic cream sauce that’s insanely good
• Perfectly seared shrimp with a buttery finish
• Ideal for date night or weeknight indulgence

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 3–4 cloves garlic, minced
• 1 teaspoon paprika (optional for color and depth)

For the creamy garlic sauce:

• 1 tablespoon butter
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon lemon juice (optional, to brighten the sauce)
• Fresh parsley, chopped (for garnish)

For the mashed potatoes:

• 2 lbs potatoes, peeled and cubed
• ¼ cup butter
• ½ cup milk or cream
• Salt and pepper, to taste

Directions

1. Boil the potatoes
   I start by placing the cubed potatoes in a large pot, covering them with salted water, and bringing it to a boil. I let them simmer for about 15–20 minutes, or until fork-tender.
2. Prepare the mashed potatoes
   Once the potatoes are soft, I drain and mash them with butter, milk (or cream), salt, and pepper until smooth and creamy. I set them aside and keep warm.
3. Cook the shrimp
   While the potatoes cook, I heat olive oil in a skillet over medium-high heat. I season the shrimp with salt, pepper, and paprika, then add them to the skillet. I cook for about 2 minutes per side, or until they turn pink and opaque. I remove them and set them aside.
4. Make the garlic cream sauce
   In the same skillet, I reduce the heat to medium and add butter. Once melted, I sauté the minced garlic until fragrant (about 30 seconds). Then I pour in the cream, stir in Parmesan, and simmer for 2–3 minutes until the sauce thickens slightly. I season with salt, pepper, and a splash of lemon juice if using.
5. Combine and serve
   I return the shrimp to the pan and spoon the sauce over them to coat. Then I plate a generous scoop of mashed potatoes, pile the creamy garlic shrimp on top, and garnish with fresh parsley.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, so it’s ready in just 30 minutes total.

Variations

• Add spinach or mushrooms: I sauté them in the same skillet before making the cream sauce.
• Make it spicy: I add a pinch of red pepper flakes to the garlic for a subtle kick.
• Low-carb version: I swap the mashed potatoes for mashed cauliflower or serve it over sautéed greens.
• Swap the protein: I’ve made this with scallops or chunks of salmon and it works just as well.
• Use half-and-half: For a lighter sauce, I use half-and-half instead of heavy cream.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 2 days. I reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.

I don’t recommend freezing the shrimp in cream sauce, as the texture may become grainy when thawed.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—I just make sure to thaw and pat them dry before cooking to avoid excess moisture in the pan.

Can I make the mashed potatoes ahead of time?

Absolutely. I sometimes make them a day ahead and reheat them with a splash of milk and a little butter to bring back the creaminess.

What kind of potatoes work best?

I like using Yukon Gold or Russet potatoes. Yukon Gold gives a creamier texture, while Russets are lighter and fluffier.

Can I make this dish dairy-free?

Yes. I use plant-based butter and coconut cream or a non-dairy milk (unsweetened) for the sauce and mashed potatoes. Nutritional yeast can be added for a cheesy flavor.

Is this dish gluten-free?

It is! Just make sure the Parmesan and any store-bought broth or seasoning you use are gluten-free certified.

Conclusion

This Creamy Garlic Shrimp Over Mashed Potatoes is pure comfort in a bowl—rich, flavorful, and surprisingly easy to make. Whether I’m trying to impress at dinner or just treating myself on a weeknight, it never disappoints. The creamy garlic sauce paired with buttery mashed potatoes and juicy shrimp is a combo I know I’ll be coming back to again and again.

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