Succulent shrimp coated in a rich, garlicky cream sauce, served over buttery mashed potatoes—this dish is pure comfort with a touch of elegance. I love how it brings together bold flavors and a silky texture that feels restaurant-worthy but comes together in just 30 minutes at home.
Why You’ll Love This Recipe
I always come back to this recipe when I need something that feels both indulgent and quick. The shrimp cook in minutes, and the cream sauce—enhanced with garlic, Parmesan, and a splash of stock—tastes like it simmered for hours. Paired with creamy mashed potatoes, it’s hearty enough for a cozy night in but impressive enough to serve to guests. Plus, I can swap ingredients based on what I have on hand without losing the dish’s richness and appeal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (≈ 450 g) large shrimp, peeled and deveined
Salt and pepper, to taste
2 tbsp olive oil (or neutral oil)
2 tbsp butter
3‑4 cloves garlic, minced
½ cup chicken stock (or shrimp stock)
1½ cups heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning (or mixed dried herbs)
Fresh parsley, chopped (for garnish)
For the mashed potatoes:
About 1 kg potatoes, peeled and cubed
¼‑⅓ cup milk (or cream), warmed
2 tbsp butter
Salt and pepper, to taste
Directions
I start by boiling the potatoes in salted water until very tender, usually about 15–20 minutes. Then I drain them and set them aside.
While the potatoes cook, I season the shrimp with salt and pepper.
I heat the olive oil in a skillet over medium-high heat and sear the shrimp for 2–3 minutes on each side until just cooked through. Then I remove them from the pan and set them aside.
In the same skillet, I melt the butter and sauté the garlic for about 30 seconds, just until fragrant.
I pour in the chicken stock, scraping up any browned bits from the bottom, and let it reduce slightly.
Then I stir in the heavy cream and Italian seasoning and let it simmer gently until slightly thickened.
I add the Parmesan cheese and stir until it melts into a smooth sauce.
I return the shrimp to the pan, coat them in the sauce, and let everything heat through for another 1–2 minutes.
Meanwhile, I mash the drained potatoes with butter and the warm milk or cream, seasoning with salt and pepper to taste.
To serve, I spoon the mashed potatoes onto plates, top with the creamy garlic shrimp and sauce, and finish with a sprinkle of chopped parsley.
Servings and timing
This recipe yields 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Make it spicy: I sometimes add a pinch of red pepper flakes to the garlic for a subtle heat.
Use chicken: If I’m out of shrimp, thin-sliced chicken breast or even scallops work beautifully.
Swap potatoes: I’ve also tried serving this over creamy polenta or pasta for a different twist.
Low-carb option: Mashed cauliflower makes a great substitute for the potatoes if I want to cut back on carbs.
Lemon touch: A squeeze of fresh lemon right before serving brightens the entire dish.
Storage/Reheating
I find this dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm the shrimp and sauce in a skillet over low heat, adding a splash of cream or stock to loosen the sauce if it thickened in the fridge. I reheat the mashed potatoes separately in the microwave or on the stovetop with a touch of milk and butter stirred in.
FAQs
What can I use instead of wine in the sauce?
I always go with chicken stock or shrimp stock. It still adds depth and a bit of richness without needing any alcohol.
Can I use frozen shrimp?
Yes, I just make sure to thaw and pat them dry before cooking so they sear properly and don’t release too much water.
How do I prevent the cream sauce from curdling?
I keep the heat at a gentle simmer and avoid boiling it. Also, using heavy cream instead of lighter dairy helps prevent curdling.
What kind of Parmesan works best?
I always go for freshly grated Parmesan—it melts smoothly and gives the sauce that luxurious finish pre-shredded cheese can’t match.
Can I make this ahead of time?
The mashed potatoes can be made a few hours in advance and kept warm. However, I cook the shrimp and make the sauce just before serving to keep the texture perfect.
Conclusion
Creamy Garlic Shrimp with Mashed Potatoes is my go-to when I want something rich, comforting, and satisfying without spending hours in the kitchen. I love how the flavors come together in a silky, garlicky sauce that coats the shrimp beautifully and pairs so well with smooth, buttery potatoes. It’s simple enough for weeknights and impressive enough for guests—definitely a keeper in my dinner rotation.
