Begin by peeling and cubing your Yukon Gold or red potatoes. Place them in a large pot filled with salted water, ensuring the water covers the potatoes by an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes or until fork-tender. Once done, drain the potatoes, allowing them to steam dry for a minute.

While the potatoes are cooking, pat your shrimp dry with a paper towel. Season them with salt, pepper, and a sprinkle of paprika. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp, cooking for about 2 minutes per side or until they turn pink and golden brown. Remove from the skillet and set aside.

In the same skillet, lower the heat to medium and add a tablespoon of butter. Once melted, add minced garlic and sauté until fragrant, about 30 seconds. Pour in half a cup of heavy cream and half a cup of chicken broth, whisking to combine. Bring to a gentle simmer, then stir in freshly grated Parmesan cheese, letting it melt and thicken for 3-4 minutes.

Return to your drained potatoes in the pot. Add another tablespoon of butter and a splash of cream, then mash until smooth. Season with salt to taste. Keep warm.

Return the sautéed shrimp to the creamy garlic sauce, cooking on low heat for an additional 2-3 minutes until warmed through and coated.

To serve, scoop a generous portion of mashed potatoes onto each plate, then ladle the creamy garlic shrimp generously on top. Garnish with chopped parsley if desired.