Description
This Creamy Garlic Shrimp Over Mashed Potatoes recipe offers a luxurious comfort food experience with succulent marinated prawns cooked in a velvety garlic-parmesan cream sauce. Perfect for a quick yet indulgent dinner, the garlic-marinated prawns are pan-seared to perfection and finished with a rich white wine and cream sauce, served over smooth mashed potatoes to soak up every bit of the flavorful sauce.
Ingredients
Scale
Garlic Marinated Prawns
- 500g / 1lb peeled large or jumbo prawns/shrimp
- 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 additional chicken stock)
- 1/2 cup low sodium chicken or vegetable stock/broth
- 1 cup heavy/thickened cream
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp parsley, finely chopped
Instructions
- Marinate Prawns: Place prawns, garlic, olive oil, and black pepper in a bowl and toss to coat evenly. Set aside for 20 minutes if possible to let flavors meld. Stir in salt right before cooking to prevent drawing out moisture prematurely.
- Cook Prawns: Melt butter in a large skillet over medium-high heat. Add half the prawns and cook each side for about 1 minute until just cooked and opaque, then remove from pan. Repeat with remaining prawns without adding more butter. Remove prawns to a plate and scrape out any remaining garlic from the pan, adding it back to the cooked prawns.
- Prepare Creamy Garlic Sauce: Add butter to the skillet and melt. Stir in garlic and cook for about 30 seconds until lightly golden and fragrant. Pour in the white wine, turning heat to high, and simmer for 1 minute to reduce and evaporate alcohol while loosening browned bits on pan bottom for maximum flavor.
- Add Stock and Reduce: Add chicken stock and reduce the liquid until only a thin layer remains coating the skillet base.
- Simmer Cream Sauce: Pour in heavy cream and simmer on medium heat for 2 minutes until sauce is slightly thickened. Stir in freshly grated parmesan cheese until melted and fully incorporated.
- Combine and Season: Return prawns to the skillet, stirring through the sauce to coat. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon creamy garlic shrimp over prepared mashed potatoes and garnish with chopped parsley. Serve immediately to enjoy the rich, comforting sauce with every bite.
Notes
- Use peeled weight for prawns; if using whole, start with about 1 kg to account for shells and heads.
- Thaw frozen prawns overnight in the refrigerator in a colander over a bowl to drain excess water, then pat dry before use.
- Large prawns are easiest to handle and remain juicy; small prawns are harder to turn and cook evenly.
- Dry white wine adds depth and helps deglaze the pan to incorporate flavor but can be substituted with more chicken stock if desired.
- Grate parmesan fresh for best melting and sauce texture; pre-grated cheese will not melt properly.
- Cooked prawns can be refrigerated up to 3 days; reheat gently on low heat to avoid overcooking.
- Nutritional values assume full consumption of the sauce and all ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1g
- Sodium: 1499mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 423mg
