Shrimp with Creamy Garlic Sauce
A delicious and elegant dish that combines succulent shrimp with a rich garlic cream sauce, served over fluffy mashed potatoes. Perfect for a quick weeknight meal or special dinner.
Ingredients
For the shrimp and sauce
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream can substitute with half and half or milk for a lighter version
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
For the mashed potatoes
- 2 lbs potatoes, peeled and cubed
- ½ cup warm milk
- ¼ cup butter
Instructions
Preparation of mashed potatoes
- Boil the cubed potatoes in a pot of salted water until they are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot.
- Mash them with ¼ cup of butter and ½ cup of warm milk until they are smooth and creamy.
- Season with salt to taste, then cover to keep warm.
Cooking shrimp
- While the potatoes are cooking, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and add the shrimp.
- Cook for 2–3 minutes on each side until the shrimp turn pink and are just cooked through.
- Once cooked, remove the shrimp from the skillet and set aside.
Making the creamy garlic sauce
- In the same skillet, melt 2 tablespoons of butter and sauté the minced garlic until it becomes fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese and Dijon mustard if you're using it.
- Season with salt and pepper and allow the sauce to simmer for 3–5 minutes until it thickens slightly.
Assembly
- Spoon the creamy, buttery mashed potatoes onto each plate.
- Top them with a generous serving of shrimp, then pour the rich garlic sauce over the top.
- Finish with a sprinkle of fresh thyme leaves for a pop of color and flavor.
Notes
To achieve the best texture and flavor: Ensure the shrimp are not overcooked; they should be pink and opaque but still tender. Keep the mashed potatoes warm while you prepare the shrimp and sauce. Adjust the thickness of the sauce by simmering longer or adding more cream if necessary. Always taste and adjust seasoning to your preference.
