Shrimp and Mashed Potatoes are an absolute treat for your taste buds. Imagine creamy, homemade mashed potatoes loaded up with a thick, dreamy basil and Parmesan cheese sauce, all topped off with tender seasoned shrimp that’s been cooked in garlic and butter to perfection. It’s comfort food at its best!
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process Shots for Shrimp Mashed Potatoes
- You may also enjoy
Why I love this recipe
This recipe is super simple and only takes about 25 minutes to whip up. You can enjoy tasty, restaurant-quality food all from the comfort of your own home!
Expert tips
I purchase shrimp that are already peeled, deveined, and have the tails removed.
The cheese sauce is both delicious and versatile. You can try it over chicken, mashed potatoes, baked potatoes, or steamed vegetables!
Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.
FAQ’s
When it comes to cooking shrimp, it’s critical to get it just right! To avoid overcooking, aim for that perfect moment when the shrimp turn pink and opaque. This usually takes about 2-3 minutes on each side.
When making mashed potatoes, it’s a good idea to warm up your milk or cream first. Using cold dairy can chill down the mash and affect how well it absorbs. For the smoothest mashed potatoes, heating your liquid dairy is key. As for the butter, keep it at room temperature. Melted butter can separate from the mash and ruin that creamy texture you want.
Process Shots for Shrimp Mashed Potatoes
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Shrimp with Mashed Potatoes Recipe
Ingredients
For the sauce
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- 2 teaspoons chopped basil
For the mashed potatoes
- 1 large russet potato
- 2 Tablespoons butter (room temperature)
- ¼ cup warm milk (plus more if desired)
For the shrimp
- ½ pound large raw shrimp (peeled, deveined, and tails removed)
- 2 Tablespoons unsalted butter
- 1 teaspoon jarred minced garlic
- ½ teaspoon Italian seasoning
- ⅛ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Heat the heavy cream in a saucepan and simmer on medium-low, for about 20 minutes, stirring often.
- At the same time, peel the potato and cut it into large, uniform-sized pieces.
- In a large saucepan, add the potatoes and some salt.
- Add cold water to cover the potatoes by 1 inch.
- Over medium-high heat, bring the potatoes to a boil. Cook about 10-15 minutes, until they are tender when pierced with a fork. Stir once or twice.
- Drain well, using a colander.
- Return the potatoes to the pot and mash to a uniform consistency.
- Slowly stir in 1/4 cup of warm milk and the 2 tablespoons of room temperature butter. If needed, add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Cover to keep warm.
- To the heavy cream in the pan, stir in the Parmesan cheese and basil. Lower the heat and keep warm.
- Completely pat dry the shrimp.
- Combine the Italian seasoning, black pepper, and paprika in a dish.
- Coat the shrimp with the seasoning and mix well.
- In a skillet, over medium heat, melt 2 tablespoons of butter and garlic, stirring frequently.
- Add the shrimp and cook about 2-3 minutes per side, or just until opaque. Do not overcook the shrimp.
- Divide the mashed potatoes onto two dinner plates. Make a well in the center, then pour on the cream sauce. Top with the cooked shrimp. If desired, pour the skillet garlic butter over the shrimp and potatoes. (I highly recommend this, it's delicious!)
Notes
- I buy shrimp already peeled, deveined, and tails already removed.
- The cheese sauce is delicious and very versatile. Try it over chicken, mashed potatoes, baked potatoes, or steamed vegetables!
- Shrimp is naturally high in sodium.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Wednesday 19th of November 2025
This dish is fantastic. I'm making it again already this week!