Ingredients:

  • 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
  • 4 tablespoons (57g) unsalted butter
  • ½ cup (120ml) milk or cream (adjust for desired creaminess)
  • Salt and pepper, to taste
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil or butter
  • 4 cloves garlic, minced
  • ½ cup (120ml) chicken broth or dry white wine
  • 1 cup (240ml) heavy cream or half-and-half
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Juice of ½ lemon

Instructions:

  1. Boil potatoes in salted water until fork-tender.
  2. Drain well, then mash with butter and milk/cream until smooth. Season. Keep warm.
  3. Heat oil in a skillet over medium heat. Add shrimp, season, and cook until pink and opaque. Remove from skillet.
  4. Add garlic to the skillet and sauté until fragrant.
  5. Pour in chicken broth/wine, scraping up browned bits. Reduce slightly.
  6. Stir in cream, red pepper flakes (if using), and simmer until thickened.
  7. Return shrimp to the skillet and toss to coat.
  8. Stir in lemon juice and parsley.
  9. Spoon mashed potatoes onto plates and top with creamy garlic shrimp. Garnish.