Description
A comforting dish of tender garlic shrimp in a silky cream sauce served over buttery mashed potatoes, perfect for a cozy weeknight dinner.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp garlic, minced (about 4–6 cloves)
- 1 cup heavy cream
- 2 tbsp butter (plus extra for the potatoes)
- Salt and freshly ground black pepper, to taste
- 2 lb potatoes, peeled and cubed (Yukon Golds or Russets)
- 1/2 cup milk (warm)
- 1/4 cup sour cream
- Chopped fresh parsley, for garnish
Instructions
- Fill a large pot with salted water and bring to a boil. Add the cubed potatoes and cook until fork-tender, about 12–15 minutes. Drain well.
- Return potatoes to the pot off the heat. Mash with milk, sour cream, and 1–2 tablespoons butter until smooth. Season to taste with salt and pepper. Keep warm.
- While potatoes cook, heat a skillet over medium heat. Add 2 tablespoons butter. When melted, add minced garlic and cook for 30–45 seconds until fragrant. Don’t let it brown.
- Add the shrimp in a single layer. Cook for 2–3 minutes per side until opaque and pink.
- Pour in the heavy cream. Bring to a gentle simmer and reduce for 2–4 minutes until the sauce slightly thickens. Taste and adjust seasoning.
- Spoon mashed potatoes onto plates. Top with shrimp and sauce. Garnish with chopped parsley and serve immediately.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Use Greek yogurt in place of sour cream for tang and protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: American