Description
Creamy Garlic Shrimp Over Mashed Potatoes is a luxurious comfort food classic featuring large garlic-marinated prawns cooked in a rich, creamy garlic parmesan sauce. Served over fluffy mashed potatoes, this dish combines bold flavors and indulgent textures perfect for a special dinner or comforting meal.
Ingredients
Scale
Garlic Marinated Prawns
- 500g / 1lb peeled prawns/shrimp, large/jumbo best
- 1 garlic clove, finely minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
Cooking Prawns
- 15g / 1 tbsp unsalted butter
Creamy Garlic Sauce
- 2 garlic cloves, finely minced
- 15g / 1 tbsp unsalted butter
- 1/4 cup dry white wine (or more chicken stock)
- 1/2 cup chicken or vegetable stock/broth, low sodium
- 1 cup heavy/thickened cream
- 1/2 cup parmesan, finely grated (freshly grated)
- 2 tbsp parsley, finely chopped
Instructions
- Marinate Prawns: Place the peeled prawns, finely minced garlic, olive oil, and black pepper in a bowl. Toss everything together until the prawns are evenly coated. If time allows, set aside for 20 minutes to let the flavors penetrate but do not marinate longer than this.
- Add Salt: Just before cooking, stir in the salt into the marinated prawns to avoid drawing out excess moisture early.
- Cook Prawns: Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add half the prawns and cook for 1 minute on each side until just cooked through, then remove to a plate. Repeat with the remaining prawns without adding extra butter. Scrape out any excess garlic from the pan and mix it back into the cooked prawns.
- Prepare Creamy Garlic Sauce: In the same skillet, add 1 tablespoon unsalted butter and melt it over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant and lightly golden. Pour in the dry white wine, increase the heat to high, and bring to a simmer. Stir the base of the pan to dissolve the browned bits from cooking the prawns into the liquid. Cook for about 1 minute until most of the wine evaporates and the wine aroma mellows.
- Reduce Stock: Add the low-sodium chicken or vegetable stock to the skillet and cook until mostly reduced, leaving just a thin layer of liquid coating the pan’s bottom.
- Add Cream and Thicken: Pour in the heavy cream and reduce the heat to medium. Let it simmer gently for 2 minutes until the sauce thickens slightly.
- Finish the Sauce: Stir in the freshly grated parmesan until melted and combined. Return the cooked prawns to the skillet, stirring them into the sauce to coat well. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Serve: Sprinkle freshly chopped parsley over the prawns and sauce. Serve immediately over mashed potatoes or your preferred side to soak up the luscious sauce.
Notes
- Use large, peeled prawns for best texture and ease of cooking. If using whole prawns, start with about 1kg to yield 500g peeled.
- Wine is optional but adds depth of flavor and helps deglaze the pan. Use dry white wines such as sauvignon blanc or pinot gris for best results.
- Freshly grated parmesan is essential because pre-grated versions do not melt properly in sauces. Lightly pack the cheese in the measuring cup.
- Leftover cooked prawns keep well for up to 3 days in the refrigerator. Reheat gently on low in a microwave, stirring occasionally to prevent overcooking.
- Nutritional values assume full consumption of the sauce along with the prawns.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 1 g
- Sodium: 1499 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 423 mg
