Creamy Garlic Shrimp Over Mashed Potatoes

If you’re anything like me, there are days when all you want is something warm, rich, and just a little bit fancy—without spending hours in the kitchen. That’s where this Creamy Garlic Shrimp Over Mashed Potatoes comes in. It’s that perfect balance of comfort and elegance. Imagine this: buttery, fluffy mashed potatoes topped with juicy shrimp swimming in a velvety garlic cream sauce. Yes, it’s every bit as indulgent as it sounds.

This dish is one of my go-to recipes when I want to wow my family or guests but still need to keep things manageable. It’s ready in about 30 minutes, uses simple ingredients, and the flavors are downright dreamy. The garlic-infused sauce soaks into the mashed potatoes in the best way possible, making every single bite flavorful and satisfying.

And here’s the best part—it feels like restaurant-quality, but it’s actually super easy to throw together. Whether you’re planning a cozy date night, a casual dinner party, or just a midweek meal that feels special, this recipe hits the mark every time.

Let’s get cooking!

Ingredients You’ll Need

For the Mashed Potatoes:

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed

• 4 tablespoons butter

• ½ cup whole milk or cream

• Salt and black pepper to taste

For the Creamy Garlic Shrimp:

• 1 pound large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 3 tablespoons butter

• 4 garlic cloves, minced

• ½ cup chicken broth or dry white wine

• 1 cup heavy cream

• ½ teaspoon paprika

• Salt and black pepper to taste

• 2 tablespoons grated Parmesan cheese (optional)

• Chopped parsley for garnish (optional)

STEP 1: MAKE THE MASHED POTATOES

Let’s start with the foundation of this dish—the mashed potatoes. You’ll want to use Yukon Gold or Russet potatoes because they both mash beautifully and give you that rich, buttery texture we’re after.

Place your peeled and cubed potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring it all to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 15 to 20 minutes, or until the potatoes are fork-tender.

Drain the potatoes and return them to the warm pot. Add in the butter and milk (or cream, if you’re going all out), and mash everything until smooth and creamy. You can use a potato masher or even a hand mixer if you like a super-smooth texture. Don’t forget to season with salt and black pepper to taste.

Tip: If your mashed potatoes seem a little dry, just splash in a bit more milk or cream until they reach the consistency you like.

Keep your mashed potatoes warm while you move on to the shrimp. I like to cover the pot and let it sit on the stove (off the heat) so they stay warm without overcooking.

STEP 2: COOK THE SHRIMP

Now for the star of the show—the shrimp. Start by heating the olive oil in a large skillet over medium-high heat. Add your peeled and deveined shrimp, and season them lightly with salt, pepper, and a sprinkle of paprika. The paprika not only adds a little warmth but also brings out a beautiful color.

Cook the shrimp for 1 to 2 minutes on each side until they’re just pink and cooked through. Be careful not to overcook them—they should be plump and tender, not rubbery. Once they’re done, remove the shrimp from the skillet and set them aside on a plate.

Don’t clean the skillet—you’ll want all those little flavorful bits for the next step.

STEP 3: START THE CREAMY GARLIC SAUCE

In the same skillet, reduce the heat to medium and add the butter. Once it’s melted, stir in the minced garlic. Cook for about 30 seconds—just long enough for the garlic to become fragrant, but not so long that it browns.

Next, pour in the chicken broth or dry white wine to deglaze the pan. Use your spoon to scrape up any browned bits stuck to the bottom. Those bits are packed with flavor and will give your sauce a delicious depth.

Let the liquid simmer gently for a minute or so before moving on to the cream in Part 2—because that’s where the real magic happens.

Welcome back! In Part 1, we laid the foundation with buttery mashed potatoes and perfectly seared shrimp. Now it’s time to pull it all together with that creamy garlic sauce that takes this dish from good to unforgettable.

This is the part where your kitchen starts to smell absolutely incredible—the combo of garlic, butter, and cream is just one of those timeless comfort food aromas. We’re going to finish the sauce, bring back the shrimp, and assemble this cozy meal into something you’ll want to serve again and again.

Let’s get into the best part.

STEP 4: ADD THE CREAM AND SIMMER

With your skillet still on medium heat and the garlic already sizzling in butter and broth (or wine), it’s time to add the heavy cream. Pour it in slowly, stirring gently as you go. You should see the sauce start to come together—creamy, smooth, and already picking up those delicious flavors from the garlic and pan drippings.

Bring the sauce to a gentle simmer, not a full boil. Let it cook for 3 to 4 minutes, stirring occasionally, until it slightly thickens. You don’t need it super thick—just enough to coat the back of a spoon.

Optional Add-In: This is when you can stir in the Parmesan cheese if you’re using it. It adds a little extra richness and a subtle salty bite that works beautifully with the shrimp.

If your sauce seems too thin, you can let it simmer a bit longer. Or, if you’re in a hurry, whisk together a small amount of cornstarch and water to make a quick slurry and add it to the sauce, stirring until it thickens.

STEP 5: RETURN THE SHRIMP TO THE SAUCE

Now that your sauce is where you want it, it’s time to bring back the shrimp. Add them back to the skillet and gently toss them in the creamy garlic sauce until they’re fully coated.

Let everything cook together for just another minute—just enough to heat the shrimp back through without overcooking them.

At this point, you’ll probably be tempted to grab a spoon and taste test the sauce. Go ahead. You’ve earned it.

STEP 6: PLATE AND GARNISH

You’re in the home stretch now!

Spoon a generous helping of those warm mashed potatoes onto each plate. Then, top the potatoes with a few shrimp and a good drizzle of the creamy garlic sauce. Don’t skimp on the sauce—it’s what ties the whole dish together.

For a pop of color and a fresh finishing touch, sprinkle a little chopped parsley over the top. This is optional, but it adds that nice, restaurant-style finish.

Tips, Variations, and Pairing Ideas

Once you’ve made this recipe a few times, you might want to mix it up a bit. Here are a few easy variations and tips:

• Lighten it up: You can swap the heavy cream for half-and-half if you want a slightly lighter version. Just keep in mind the sauce won’t be quite as thick.

• Try different herbs: While parsley is classic, you can experiment with fresh thyme, basil, or even a pinch of red pepper flakes if you like a little kick.

• Cheese upgrade: If you’re a cheese lover, go beyond Parmesan and try a touch of Asiago or Gruyère for a more intense flavor.

• Make it a full meal: Add a side of steamed broccoli, roasted asparagus, or a simple green salad with a lemon vinaigrette. The veggies will balance the richness of the dish perfectly.

• Use wine for more depth: If you’re cooking for adults, dry white wine adds a beautiful depth of flavor to the sauce. It cooks down and leaves behind just the right amount of acidity and aroma.

Why This Dish Works for Any Occasion

What I love about this recipe is its flexibility. It feels elegant enough for a special dinner—say, a date night or even a holiday meal—but it’s also totally doable on a weeknight. The ingredients are easy to find, and if you keep frozen shrimp and pantry staples on hand, you can pull this together almost any time.

The combination of creamy, garlicky shrimp over mashed potatoes just hits all the right notes: warm, savory, filling, and satisfying. It’s the kind of meal that makes people pause after the first bite and say, “Wow, this is really good.”