Shrimp with Mashed Potatoes Recipe

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!)