Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt
  • 4 tbsp unsalted butter, divided
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1 lb large shrimp, peeled and deveined
  • 1 cup broccoli florets
  • 1 large bell pepper, thinly sliced
  • 1 medium zucchini, sliced into half-moons
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender.
  2. Drain potatoes and return them to the hot pot for 2 minutes to steam-dry, ensuring a non-watery texture.
  3. Pass potatoes through a ricer or mash by hand. Slowly fold in warm broth, Greek yogurt, and 2 tablespoons of butter until velvety. Cover and set aside.
  4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until the oil shimmers and barely smokes.
  5. Add 1 lb shrimp in a single layer. Cook for 1.5 minutes per side until the edges are opaque and pink. Remove shrimp from the pan and set aside.
  6. Add the broccoli, bell pepper, and zucchini to the same pan. Toss for 3-4 minutes until they are bright green and slightly charred.
  7. Push the veggies to the side and melt the remaining 2 tbsp butter in the center. Add 4 cloves minced garlic and red pepper flakes. Cook for 30 seconds until the aroma fills the room.
  8. Return the shrimp to the pan. Pour in 1 tbsp lemon juice and toss everything together until the butter forms a glossy coating.
  9. Taste for salt. Add the fresh parsley and give it one final toss.
  10. Spoon a generous mountain of mash onto a plate and top with the shrimp and vegetable mixture, ensuring the garlic butter sauce drizzles down the sides.