Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (57g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (25g) sour cream (optional, for extra richness)
  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 4 tbsp (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup (15g) chopped fresh parsley
  • Pinch of red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Boil potatoes until tender, then drain.
  2. Mash the potatoes with milk, butter, salt, pepper, and sour cream (if using) until smooth and creamy. Keep warm.
  3. Pat shrimp dry and season with salt and pepper.
  4. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
  5. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  6. Deglaze the pan with white wine. Let it simmer for a minute. Stir in heavy cream, lemon juice, and red pepper flakes (if using). Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
  7. Return shrimp to the skillet and toss to coat in the sauce. Stir in fresh parsley.
  8. Spoon mashed potatoes into bowls. Top with creamy garlic shrimp and sauce. Garnish with extra parsley, if desired.