Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined
- 5 cloves garlic, finely minced
- 8 tbsp unsalted butter, divided
- 1 cup heavy cream
- 0.5 cup chicken or seafood broth
- 0.5 cup freshly grated parmesan
- 1 tsp smoked paprika
- 0.5 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for serving
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 0.5 cup warm whole milk or cream
Instructions
- Place peeled, quartered potatoes in a large pot of cold salted water, bring to a boil, and cook for 15 to 18 minutes until tender.
- Drain potatoes and return to the hot pot for one minute over low heat to steam off excess moisture.
- Mash potatoes with 4 tablespoons of butter, gradually adding warm milk until creamy; season with salt and set aside covered.
- Pat shrimp dry and toss with smoked paprika, salt, pepper, and red pepper flakes.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat and sear shrimp in batches until pink and just cooked through; remove from pan.
- In the same skillet, add the remaining 2 tablespoons of butter and sauté minced garlic until fragrant.
- Deglaze the pan with broth, scraping up any browned bits, then stir in heavy cream and simmer until slightly thickened.
- Remove the skillet from heat and stir in the parmesan until melted and smooth.
- Return the shrimp to the pan to coat in the sauce and serve immediately over the prepared mashed potatoes with parsley and a squeeze of fresh lemon.
Notes
- Ensure the shrimp are patted very dry before seasoning to achieve a proper sear.
- Always add the parmesan off the heat to prevent the sauce from separating or becoming grainy.
- For a lighter version, half-and-half can be substituted for the heavy cream, though the texture will be slightly less velvety.
- Prep Time: 20
- Cook Time: 25
- Category: Shrimp
- Method: Stovetop
- Cuisine: Contemporary American