Ingredients
Scale
- 2 pounds Russet or Yukon Gold potatoes
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, divided
- 1 cup heavy cream, divided
- 4 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Kosher salt (plus more for seasoning)
Instructions
- Step 1: Peel and cube the potatoes. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender (15-20 minutes). Drain the potatoes, then mash with 2 tablespoons of butter and 1/4 cup of the heavy cream. Season with salt and pepper and keep warm.
- Step 2: Pat the shrimp dry and season lightly with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Step 3: Reduce the heat to medium. Add the remaining 1 tablespoon of butter and the minced garlic to the skillet. Cook for about 1 minute until fragrant, ensuring the garlic does not burn. Pour in the broth and scrape up any browned bits from the bottom of the pan.
- Step 4: Pour in the remaining 3/4 cup of heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens slightly (about 3-4 minutes). Taste and adjust seasonings as needed.
- Step 5: Return the cooked shrimp to the cream sauce, stirring gently to coat. Allow the shrimp to warm through for about 1 minute. To serve, spoon a generous portion of mashed potatoes onto a plate and top with the creamy garlic shrimp mixture and sauce.
Notes
- Brighten up the rich flavor profile by finishing the dish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or chives right before serving.
- To guarantee the shrimp sear beautifully and don't steam in the pan, make sure to thoroughly pat them dry with a paper towel before seasoning.
- For best texture, store the creamy shrimp sauce and the mashed potatoes in separate airtight containers and consume the leftovers within 2 days.
- Reheat the shrimp and sauce gently on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened too much or appears grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American