Ingredients
For the Mashed Potatoes: 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
4 tablespoons unsalted butter
½ cup milk (whole or 2%), warmed
¼ cup sour cream or cream cheese (optional)
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy Garlic Butter Shrimp: 1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter
4–5 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup chicken broth or white wine
½ cup heavy cream
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice, freshly squeezed
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Instructions
1. For the Mashed Potatoes:
2. 1. Peel and quarter potatoes. Place in a large pot.
3. 2. Cover with cold water by 1 inch, add salt. Bring to boil, then simmer 15-20 minutes until fork-tender.
4. 3. Drain thoroughly. Return to pot. Add butter, warm milk, and sour cream/cream cheese (if using).
5. 4. Mash until smooth. Season with salt and pepper. Keep warm.
6. For the Creamy Garlic Butter Shrimp:
7. 1. Pat shrimp dry, season lightly with salt and pepper.
8. 2. Heat a large skillet over medium heat. Add butter. Once melted, add garlic and red pepper flakes (if using). Sauté 1 minute until fragrant.
9. 3. Add shrimp in a single layer. Cook 1-2 minutes per side until pink. Remove and set aside.
10. 4. Add flour to skillet, whisk 1 minute. Slowly pour in broth/wine, whisking constantly. Simmer until slightly thickened.
11. 5. Reduce heat to low. Stir in cream. Simmer 2-3 minutes.
12. 6. Remove from heat. Stir in lemon juice and parsley. Adjust seasoning.
13. 7. Return shrimp to skillet, toss to coat.
14. To Serve:
15. Divide mashed potatoes among plates. Top with shrimp and sauce. Garnish with extra parsley. Serve immediately.
Notes
Pro Tips:
– Do not overcook shrimp; they are done when pink and curled into a C-shape.
– Use Russet or Yukon Gold potatoes for the fluffiest mashed potatoes.
– Warm milk and butter before adding to potatoes for smoother mash.
– Sauté garlic only until fragrant to avoid bitterness.
– Deglaze the pan with broth to incorporate browned bits for extra flavor.
– Fresh lemon juice is essential to brighten the sauce.
– Store leftovers separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid rubbery shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-inspired
- Diet: None specified
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 680
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 45 g
- Saturated Fat: 26 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 290 mg