Creamy Garlic Butter Shrimp With Mashed Potatoes Recipe (Easy Dinner)
This Creamy Garlic Butter Shrimp With Mashed Potatoes is a rich and comforting dinner packed with flavor. Tender shrimp are cooked in a luscious garlic butter cream sauce and served over smooth, fluffy mashed potatoes for the ultimate cozy meal. Perfect for weeknight dinners or special occasions, this easy recipe delivers restaurant-quality taste with simple ingredients.
Equipment
- Large skillet
- Medium saucepan (for potatoes)
- Mixing bowl
- Potato masher or ricer
- Wooden spoon or spatula
Ingredients
- 1½ pounds large shrimp, peeled and deveined
- 4 medium Yukon Gold or Russet potatoes, peeled and cubed
- 4 tbsp unsalted butter (divided)
- 1 cup heavy cream (divided)
- 4 garlic cloves, minced
- ½ cup grated Parmesan (optional)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Lemon zest (optional garnish)
Instructions
- repare Potatoes: Boil potatoes in salted water until tender. Drain well.
- Mash Potatoes: Mash with 2 tbsp butter, ½ cup cream, and salt until smooth. Keep warm.
- Make Garlic Butter Sauce: In a skillet, melt 2 tbsp butter. Add garlic and sauté until fragrant. Stir in ½ cup cream and simmer until slightly thickened.
- Cook Shrimp: Add shrimp to the skillet. Cook 2–3 minutes per side until pink and opaque. Toss in sauce to coat.
- Assemble: Spoon mashed potatoes onto plates. Top with shrimp and drizzle with garlic butter sauce.
- Garnish: Sprinkle parsley, Parmesan, or lemon zest for brightness.
Notes
- Use Yukon Gold potatoes for a creamier mash; Russets for fluffier texture.
- Fresh shrimp give the best flavor, but frozen (thawed properly) works too.
- Add chili flakes for a spicy kick or swap cream for Greek yogurt to lighten.
- Store leftovers in the fridge for 2–3 days; reheat gently to avoid overcooking shrimp.
- Not freezer-friendly—shrimp and potatoes lose texture when frozen.