Sizzling Garlic Butter Shrimp & Creamy Mashed Potatoes

This dish brings together two ultimate comfort food champions: succulent, pan-seared shrimp bathed in a rich, aromatic garlic butter sauce, perfectly complemented by a mound of velvety, smooth mashed potatoes. It’s a meal that feels both indulgent and wonderfully balanced, offering a delightful contrast in textures and a symphony of savory flavors. The simplicity of preparation belies the incredible depth of taste, making it an ideal choice for a weeknight dinner that feels like a special occasion, or an impressive dish for entertaining without all the fuss. Each bite delivers tender shrimp, brightened by lemon and parsley, mingling with the comforting embrace of buttery potatoes.

Detailed Ingredients

For the Creamy Mashed Potatoes:

• 2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
• ½ cup (120ml) whole milk (or half-and-half for extra richness), warmed
• ½ cup (113g) unsalted butter, cut into cubes, at room temperature
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• Optional: 1-2 cloves garlic, minced (added to potatoes during mashing) or 2 tbsp cream cheese for extra tang and creaminess.

For the Garlic Butter Shrimp:

• 1 ½ lbs large shrimp, peeled and deveined, tails on or off (your preference)
• 4 tablespoons (56g) unsalted butter
• 6-8 cloves garlic, minced (about 2 tablespoons)
• ½ teaspoon red pepper flakes (optional, for a hint of heat)
• ¼ cup (60ml) dry white wine or chicken broth (optional, for deglazing and flavor)
• Juice of ½ a lemon (about 1-2 tablespoons)
• ¼ cup fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil

Step-by-Step Instructions

Part 1: Preparing the Creamy Mashed Potatoes

1. Boil Potatoes: Place the peeled and cut potato chunks in a large pot. Cover with cold water by about an inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
2. Drain Potatoes: Once tender, carefully drain the potatoes completely in a colander. Let them sit in the colander for a minute or two to allow any excess steam to escape and ensure they are dry.
3. Mash Potatoes: Return the drained potatoes to the empty hot pot (this helps evaporate residual moisture). Add the softened butter and warm milk (and minced garlic, if using). Using a potato masher, ricer, or a fork, mash the potatoes until smooth and creamy, working out any lumps. Do not overmix, as this can make the potatoes gummy.
4. Season: Stir in salt and pepper to taste. If using cream cheese, add it now and mash until incorporated. Cover the pot to keep the potatoes warm while you prepare the shrimp.

Part 2: Preparing the Garlic Butter Shrimp

1. Pat Shrimp Dry: Thoroughly pat the peeled and deveined shrimp dry with paper towels. This is crucial for a good sear. Season the shrimp lightly with salt and pepper.
2. Heat Skillet: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet (preferably cast iron or stainless steel) over medium-high heat until the butter is melted and shimmering.
3. Sear Shrimp (First Batch): Add half of the seasoned shrimp to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, just until they turn pink and opaque. Shrimp cook very quickly, so be careful not to overcook them. Remove the seared shrimp from the skillet and set aside on a plate.
4. Sear Shrimp (Second Batch): Add another 1 tablespoon of butter to the skillet if needed, and repeat the searing process with the remaining shrimp. Remove and set aside with the first batch.
5. Make Garlic Butter Sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook, stirring constantly, for about 30-60 seconds, until the garlic is fragrant but not browned. If using, add red pepper flakes now.
6. Deglaze (Optional): If using, pour in the white wine or chicken broth. Bring to a gentle simmer and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the liquid has slightly reduced.
7. Combine & Finish: Return all of the seared shrimp to the skillet. Add the lemon juice and half of the fresh chopped parsley. Toss everything gently to coat the shrimp in the garlic butter sauce. Cook for just 30 seconds to 1 minute to warm the shrimp through and meld the flavors.
8. Taste & Adjust: Taste the sauce and shrimp and adjust salt and pepper if necessary.

Part 3: Serving

1. Plate: Spoon a generous serving of the creamy mashed potatoes onto each plate.
2. Top with Shrimp: Arrange a portion of the hot garlic butter shrimp over the mashed potatoes, ensuring plenty of that delicious sauce drizzles over both.
3. Garnish: Sprinkle the remaining fresh chopped parsley over the top for a pop of color and freshness. Serve immediately.

Tips, Variations, and Storage Notes

• Shrimp Size: Use large or jumbo shrimp for the best texture. Smaller shrimp will cook even faster.
• Don’t Overcook Shrimp: Overcooked shrimp become tough and rubbery. Cook only until they turn pink and opaque.
• Potato Choice: Russet potatoes yield a fluffier, drier mash, while Yukon Golds offer a creamier, naturally buttery texture. Both work well.
• Warm Milk/Butter: Using warm milk and room temperature butter helps them incorporate smoothly into the potatoes without cooling them down.
• Flavor Boost (Potatoes): For extra flavor in your potatoes, you can roast a head of garlic and mash the softened cloves into them, or add a pinch of nutmeg.
• Spice It Up (Shrimp): Increase the red pepper flakes for more heat, or add a pinch of smoked paprika for depth.
• Storage: Leftovers can be stored separately in airtight containers in the refrigerator for up to 2-3 days. Reheat shrimp gently in a skillet or microwave to avoid overcooking. Reheat mashed potatoes gently on the stovetop with a splash of milk or in the microwave.

Pairings

• Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay (unoaked).
• Vegetables: A simple steamed green vegetable like asparagus, green beans, or broccoli would be a perfect complement to balance the richness. A fresh garden salad with a light vinaigrette is also excellent.
• Bread: Crusty bread or garlic bread is fantastic for soaking up any leftover garlic butter sauce.

Quick Info Section

• Prep time: 20-25 minutes
• Cook time: 30-35 minutes
• Total time: 50-60 minutes
• Servings: 4
• Cuisine: American / Seafood