Garlic Butter Shrimp with Creamy Parmesan Sauce & Mashed Potatoes

Hey there, friend! Come on in, pull up a stool. Can you smell that? It’s the unmistakable, soul-warming aroma of garlic sizzling in butter, juicy shrimp hitting a hot pan, and fluffy mashed potatoes waiting to soak up every last drop of a creamy, dreamy Parmesan sauce. If your stomach just did a happy little dance, you’re exactly where you’re supposed to be.

This right here—this Garlic Butter Shrimp situation—is what I call a “hug on a plate.” It’s the kind of meal that feels indulgent and restaurant-quality but is secretly so simple to whip up in your own kitchen. It’s my go-to for those nights when I want to feel a little fancy without any of the fuss. Whether you’re trying to impress a date, treating your family to something special, or just having a solo “I deserve this” kind of evening, this dish delivers big on flavor and comfort. So, tie on your favorite apron (the messy one with all the stories), and let’s create something unforgettable together.

The Dinner That Started It All

This recipe takes me right back to my first “fancy” dinner party. I was 22, living in my first apartment that was about the size of a postage stamp, and I was determined to host a meal that would wow my friends. My budget was… let’s call it “aspirational,” but my ambition was sky-high. I needed something that looked and tasted like a million bucks but cost closer to ten.

Enter: this Garlic Butter Shrimp. I remember my tiny kitchen filled with laughter, the clinking of our (mismatched) wine glasses, and the sheer panic I felt when I thought I’d overcooked the shrimp. But when we all sat down, dug into those creamy, garlicky plates, and there was a moment of pure, happy silence? I knew I had stumbled onto something magic. It was the moment I truly understood that cooking isn’t about perfection; it’s about the joy you share. This dish has been a part of my story ever since.

Gathering Your Kitchen Crew: The Ingredients

Here’s everything you’ll need to create this masterpiece. Don’t stress if you need to make a swap or two—cooking is all about making it work for you!

For the Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cubed: Yukon Golds are my MVP here—they mash up creamier and buttery-er naturally. Russets are fantastic for a fluffier texture. Your call!
• 1/2 cup warm milk: Warm milk is the KEY! Cold milk will make your potatoes gummy. I just pop it in the microwave for 30 seconds before adding.
• 1/4 cup butter: Salted or unsalted is fine. This is comfort food, let’s not hold back.
• Salt, to taste: Potatoes need more salt than you think. Season, taste, and season again!

For the Shrimp:

• 1 lb large shrimp (16/20 or 21/25 count), peeled and deveined: I buy them frozen and thaw them in a bowl of cold water for 15 minutes. Pat them DRY with paper towels—this is the secret to a perfect sear!
• 2 tbsp olive oil: A good base for searing.
• 1 tsp paprika: Sweet or smoked paprika both work. Smoked will add a beautiful, deep warmth.
• 1 tsp garlic powder: Doubling down on that garlic flavor. We’re not messing around.
• Salt & black pepper, to taste: Season generously!

For the Creamy Garlic Parmesan Sauce:

• 2 tbsp butter: Because more butter is always the answer.
• 4 cloves garlic, minced: Fresh is best here for that punchy, aromatic flavor.
• 1 cup heavy cream: This creates the luscious, luxurious base of our sauce. For a lighter version, half-and-half works in a pinch, but it won’t thicken up quite as much.
• 1/2 cup freshly grated Parmesan cheese: Please, I beg you, grab a block and grate it yourself! The pre-shredded stuff has anti-caking agents that can make your sauce grainy and less smooth.
• 1 tsp Dijon mustard (optional): My little chef’s hack! It doesn’t make the sauce taste like mustard; it just adds a incredible depth of flavor and helps emulsify the sauce. Trust me on this.
• Salt & pepper, to taste: The Parmesan is salty, so taste before you add more salt.
• Fresh thyme or parsley, for garnish: A pop of green for freshness and pretty factor.

Let’s Get Cooking: Step-by-Step Instructions

Ready to work some magic? Follow these steps and you’ll have a restaurant-worthy meal in no time.

1. Prepare the Potatoes: Get your peeled and cubed potatoes into a large pot of cold, generously salted water. Bring it to a boil over high heat, then reduce to a simmer. Let them cook for about 15-20 minutes, or until they are fork-tender. Drain them really well in a colander. Return them to the hot pot and let them sit for a minute off the heat to steam off any excess water—this is another secret to non-watery mash! Mash them with a potato masher or ricer, then stir in the warm milk and butter until smooth and creamy. Cover and set aside to keep warm.

2. Cook the Shrimp: While the potatoes are boiling, pat your shrimp completely dry with paper towels. This is non-negotiable for a good sear! In a bowl, toss them with the olive oil, paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Once the pan is hot, add the shrimp in a single layer. Don’t crowd the pan—cook in batches if you need to! Sear for just 1-2 minutes per side. They cook FAST. You’re looking for them to turn pink and opaque. The second they curl up, they’re done. Immediately remove them from the skillet and set them aside on a plate. They will continue to cook a tiny bit from residual heat, so it’s better to undercook slightly here.

3. Make the Dreamy Sauce: Reduce the skillet heat to medium. No need to clean it—all those browned bits at the bottom are pure flavor gold! Add the 2 tablespoons of butter. Once it’s melted, add the minced garlic and sauté for just about 60 seconds until it’s fragrant. Don’t let it burn! Pour in the heavy cream, add the grated Parmesan, and that sneaky teaspoon of Dijon mustard. Whisk it all together, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer gently for 3-4 minutes, whisking occasionally, until the cheese is fully melted and the sauce has thickened enough to coat the back of a spoon. Taste it and season with salt and pepper as needed.

4. Bring It All Home: Turn off the heat. Add the cooked shrimp back into the skillet with the sauce and give everything a gentle toss to coat. Those beautiful shrimp will warm right back up in the sauce.

Plating Your Masterpiece

Time for the grand finale! Spoon a generous bed of those fluffy mashed potatoes onto each plate. Use the back of your spoon to make a little well in the center—this is where the goodness goes. Carefully arrange the saucy shrimp over the potatoes, making sure to drizzle every last bit of that creamy garlic Parmesan sauce over the top. Finish it with a sprinkle of fresh thyme or parsley and maybe an extra pinch of Parmesan because, why not? Serve immediately and get ready for the compliments to roll in.

Make It Your Own: Delicious Variations

This recipe is a fantastic canvas! Here are a few ways to play with it:

• Lemon Lover’s: Add the zest of one lemon to the shrimp seasoning and a big squeeze of fresh lemon juice into the sauce at the very end. It brightens everything up beautifully.
• Spicy Kick: Add a pinch (or more!) of red pepper flakes to the shrimp while they cook, or a dash of cayenne pepper to the sauce.
• Different Protein: Not a shrimp fan? Thinly sliced chicken breast or scallops work wonderfully with this method and sauce.
• Lighter Twist: Swap the mashed potatoes for cauliflower mash or zucchini noodles for a lower-carb option. The sauce is so good, it’ll make anything taste amazing.
• Mushroom Magic: Sauté some sliced cremini mushrooms in the pan after cooking the shrimp, then proceed with the sauce. Earthy and incredible!

Olivia’s Chef Notes

This recipe has evolved so much since that first dinner party! I’ve learned a few things along the way. The Dijon mustard was a happy accident one day when I was out of white wine—it’s now a permanent member of the recipe. I also used to be terrified of overcooking shrimp, so I’d undercook them. My poor friends… Now I know the visual cues are everything: pink color, opaque flesh, and a gentle C-shape curl. If they’re forming a tight O, they’re overdone!

The biggest lesson? This meal is meant to be shared. Don’t fret if it’s not “perfect.” The slightly lumpy potatoes and the one shrimp that got a little too crispy are just proof that it was made with love. Now, go make some memories!

Your Questions, Answered

Q: My sauce turned out grainy/oily. What happened?
A: This usually happens for one of two reasons! First, the heat was too high when you added the cream and cheese, causing it to break. Keep it at a gentle simmer. Second, you might have used pre-shredded Parmesan cheese. The cellulose in it prevents it from melting smoothly. Always grate your own from a block for a silky sauce!

Q: Can I make any part of this ahead of time?
A: Absolutely! You can peel and cube the potatoes and keep them submerged in cold water in the fridge for a few hours before cooking. You can also make the entire mashed potato portion ahead and gently reheat it with a splash of extra milk. I don’t recommend cooking the shrimp ahead, as they can become rubbery when reheated.

Q: My sauce is too thin! How can I thicken it?
A: No worries! Let it simmer a little longer—it will continue to reduce and thicken. If you’re really in a pinch, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the simmering sauce. Let it cook for another minute.

Q: What can I use instead of heavy cream?
A: Half-and-half will work, but your sauce will be a bit thinner. You could also use full-fat coconut milk for a dairy-free alternative, though the flavor will change. For a lighter option, whole milk will work in a true pinch, but you’ll need to simmer it longer to reduce and thicken, and it won’t be quite as rich.

Garlic Butter Shrimp with Creamy Parmesan Sauce & Mashed Potatoes

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• Author: OliviaBennett

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Description

Hey friend! Picture this: garlic sizzling in butter, juicy shrimp hitting a hot pan, and fluffy mashed potatoes ready to soak up every last drop of creamy Parmesan sauce. This dish is indulgent, restaurant-quality, and surprisingly easy to make at home. Perfect for a date night, family dinner, or a solo treat, it’s comfort food that feels fancy with zero fuss.

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Ingredients

Scale 1x2x3x

For the Mashed Potatoes:

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

• ½ cup warm milk

• ¼ cup butter

• Salt, to taste

For the Shrimp:

• 1 lb large shrimp (peeled & deveined)

• 2 tbsp olive oil

• 1 tsp paprika (sweet or smoked)

• 1 tsp garlic powder

• Salt & black pepper, to taste

For the Creamy Garlic Parmesan Sauce:

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup freshly grated Parmesan cheese

• 1 tsp Dijon mustard (optional)

• Salt & pepper, to taste

• Fresh thyme or parsley, for garnish

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Instructions

1. Make the Mashed Potatoes:
Place potatoes in a large pot of cold, salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and return to pot to steam off excess water. Mash with warm milk and butter until creamy. Keep warm.

2. Cook the Shrimp:
Pat shrimp dry. Toss with olive oil, paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.

3. Prepare the Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté 60 seconds. Stir in heavy cream, Parmesan, and Dijon mustard. Simmer 3–4 minutes until sauce thickens and cheese melts. Season with salt and pepper.

4. Combine:
Turn off heat, add shrimp to the sauce, and gently toss to coat.

5. Plate:
Spoon mashed potatoes onto plates, create a small well, and arrange shrimp and sauce on top. Garnish with thyme or parsley and extra Parmesan if desired. Serve immediately.

Notes

• Lemon Lover’s: Add lemon zest to shrimp and a squeeze of juice to the sauce.

• Spicy Kick: Add red pepper flakes to shrimp or cayenne to sauce.

• Alternate Protein: Chicken or scallops work beautifully.

• Lighter Option: Serve with cauliflower mash or zucchini noodles.

• Mushroom Magic: Sauté cremini mushrooms in the pan before adding sauce.

Nutritional Information*

Per Serving (1 of 4): Calories: ~560 | Protein: 32g | Carbohydrates: 40g | Fat: 30g

*This information is provided as an estimate only and may vary based on specific ingredients and portion sizes.

Final Thoughts: A Dish Worth Savoring

And just like that, you’ve done it. You’ve transformed simple, humble ingredients into a symphony of flavor and comfort that’s sure to become a regular in your recipe rotation. This Garlic Butter Shrimp with Creamy Parmesan Sauce over Mashed Potatoes is more than just a meal; it’s an experience. It’s the satisfying sizzle, the intoxicating aroma that fills your home, and the quiet, happy moment when everyone at the table digs in and just… smiles.

It’s a reminder that you don’t need a special occasion to create something special. Sometimes, the most memorable moments are born on a regular Tuesday, gathered around a table with good food and even better company.