Description
Succulent shrimp in a rich garlic cream sauce served over buttery mashed potatoes — a quick, elegant, and comforting meal.
Ingredients
- 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
Instructions
- Boil potatoes in salted water until tender (15–20 minutes), then drain and set aside.
- Season shrimp with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear shrimp 2–3 minutes per side until just cooked. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Pour in chicken stock, scrape up any browned bits, and reduce slightly.
- Add heavy cream and Italian seasoning, simmer gently until slightly thickened.
- Stir in Parmesan cheese until melted and sauce is smooth.
- Return shrimp to pan, coat with sauce, and cook another 1–2 minutes to warm through.
- Mash drained potatoes with butter and warm milk (or cream). Season with salt and pepper to taste.
- To serve, plate mashed potatoes, top with creamy garlic shrimp and sauce, and garnish with parsley.
Notes
- Use freshly grated Parmesan for best results.
- Do not boil the cream sauce to avoid curdling.
- Add red pepper flakes for a spicy kick.
- Substitute mashed potatoes with mashed cauliflower or creamy polenta for variation.
- Reheat gently with added cream or stock to maintain sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: ≈ 550 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg
