Description
A creamy and flavorful dish featuring succulent shrimp and buttery mashed potatoes, enhanced with garlic and Parmesan.
Ingredients
Scale
- 1 pound big shrimp, deveined and peeled
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper, adjust to your liking
- 4 minced garlic cloves
- 1 cup of rich heavy cream
- Fresh thyme leaves for sprinkling on top
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard (optional but tasty!)
- 1/2 cup Parmesan cheese, grated
- About 1/4 cup butter for potatoes
- 2 pounds of peeled, cubed potatoes
- About 1/2 cup warm milk
- A pinch of salt, or more if needed
Instructions
- Chop your potatoes into chunks and boil until a fork slides in easily—around 15 minutes. Drain off the water, then mash them along with butter and warmed milk until nice and creamy. Add a dash of salt to taste and cover to keep them hot.
- Mix shrimp with olive oil, garlic powder, paprika, plus a bit of salt and pepper. Toss them in a hot skillet for 2-3 minutes on each side until they’re just turning pink. Set them aside.
- In the shrimp pan, toss in some butter and let the minced garlic cook for a minute. Pour in the cream, stir it up, and gently simmer. Melt in the Parmesan, toss in the mustard if you’re feeling fancy, then season it all and let it bubble gently for some thickness—3-5 minutes should do.
- Pile the mashed potatoes onto plates, add shrimp on top, drizzle the creamy sauce over everything, and sprinkle with thyme for a final touch.
Notes
- The Dijon mustard adds a nice tanginess but can be omitted if desired.
- Adjust the seasoning according to your preference.
- Fresh herbs can enhance the flavor even more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg