Description
Creamy Garlic Shrimp Over Mashed Potatoes is a luxurious comfort food classic featuring tender, garlic-marinated prawns sautéed to perfection and smothered in a rich, creamy garlic Parmesan sauce. Perfect for a special weeknight dinner or entertaining, this dish combines succulent seafood with a luscious sauce served over smooth mashed potatoes to soak up every flavorful bite.
Ingredients
Units
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 prawns, garlic, olive oil, and black pepper in a bowl. Toss to coat evenly and set aside for 20 minutes if time permits, but not longer. Stir through salt just prior to cooking.
- Cook Prawns: Melt 15g (1 tbsp) butter in a large skillet over medium-high heat. Add half the prawns and cook for 1 minute on each side until pink and just cooked through, then remove them from the skillet. Repeat with the remaining prawns. Remove excess garlic from the pan and add it back to the cooked prawns to retain flavor.
- Make Creamy Garlic Sauce: Add butter to the skillet and melt it over medium heat. Add the minced garlic and stir for about 30 seconds or until it turns a light golden color and becomes fragrant. Pour in the white wine and increase heat to high. Simmer, stirring the bottom of the pan to dissolve all the browned bits into the sauce until most of the liquid evaporates and the wine aroma fades, about 1 minute.
- Reduce Stock: Add chicken stock to the skillet and continue cooking until it mostly reduces, leaving only a thin layer on the skillet base.
- Add Cream: Pour in the heavy cream and simmer on medium heat for 2 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish Sauce and Combine: Stir in the finely grated Parmesan cheese until melted and incorporated. Return the cooked prawns to the pan and gently toss to coat in the creamy sauce. Adjust seasoning with salt and pepper to taste.
- Serve: Sprinkle the dish with chopped parsley and serve immediately over prepared mashed potatoes or your preferred base to soak up the luscious sauce.
Notes
- Prawns/Shrimp: The 500g measurement is for peeled prawns. If using whole prawns with shells, purchase approximately 1 kg to account for shell weight. For thawed prawns, thaw overnight in the fridge placed in a colander over a bowl to drain excess water and pat dry before using. Large prawns are preferred for easier cooking and juicier texture.
- Wine: The white wine is optional but adds depth and enhances flavor through deglazing. Sauvignon Blanc or Pinot Gris works well. If avoiding wine, extra chicken stock can be used instead.
- Parmesan: Use freshly grated Parmesan for best melting and flavor. Store-bought pre-grated cheese often doesn’t melt properly in sauces.
- Storage: Cooked prawns can be stored up to 3 days refrigerated. Reheat gently in the microwave on low heat for 2-3 minutes, stirring occasionally to avoid overcooking.
- Nutrition estimates assume the entire creamy sauce is consumed with the prawns.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1g
- Sodium: 1499mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 423mg
