Description
A delicious and creamy dish featuring succulent shrimp in a garlic sauce served over smooth mashed potatoes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Begin by preparing the mashed potatoes. In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
- Add the milk, sour cream, garlic powder, onion powder, and 2 tablespoons of butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.
- Pour in the heavy cream and lemon juice, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
- To serve, place a generous scoop of mashed potatoes on each plate and top with the creamy garlic shrimp. Garnish with chopped parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the garlic shrimp while cooking.
- Substitute cauliflower for potatoes for a lower-carb version of the mashed base.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg