Description
Creamy Shrimp with Mashed Potatoes and Asparagus
Ingredients:
For the shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
1 tbsp fresh parsley, chopped
For the mashed potatoes:
4 large potatoes, peeled and cut into chunks
2 tbsp butter
1/2 cup milk
Salt and pepper to taste
1 tbsp fresh parsley, chopped
(for garnish)
For the asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper to taste
1 tbsp lemon juice
Instructions:
Prepare the mashed potatoes:
In a large pot, bring the peeled and cut potatoes to a boil in salted water. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy. Garnish with fresh parsley.
Cook the asparagus:
Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 10-12 minutes, or until tender and lightly browned. Drizzle with lemon juice before serving.
Cook the shrimp:
In a large skillet, heat butter and olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp turns pink and opaque. Remove the shrimp and set aside.
Make the creamy sauce:
In the same skillet, add the chicken broth and bring to a simmer. Stir in the heavy cream, Parmesan cheese, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly. Return the shrimp to the skillet and toss to coat in the creamy sauce. Cook for an additional 2 minutes to heat through.
Serve and enjoy:
Plate the creamy shrimp over the mashed potatoes, with roasted asparagus on the side. Garnish with fresh parsley and serve immediately.
This creamy shrimp dish paired with mashed potatoes and asparagus is perfect for a comforting and flavorful dinner!
Step-by-Step Guide
For best results, follow this sequence to have all components hot and ready simultaneously. 1. Preheat your oven to 400°F (200°C) for the asparagus. 2. Start boiling the potatoes for the mash. 3. While potatoes boil, trim the asparagus, toss with oil and seasoning, and place in the preheated oven. 4. Once potatoes are draining and asparagus is roasting, begin cooking the shrimp and sauce. This timing ensures a perfectly hot, plated meal.
Serving Suggestions
Plate this dish family-style for a cozy feel or individually for an elegant presentation. For individual plates, create a bed of mashed potatoes, arrange the shrimp and sauce over the top, and lean the asparagus spears against the side. A final sprinkle of parsley and an extra crack of black pepper add visual appeal. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy, garlicky shrimp.
How-to Summary
This elegant dinner comes together in three main components: 1. Boil and mash potatoes with butter and milk. 2. Roast asparagus with olive oil and lemon. 3. Sauté shrimp, then create a creamy Parmesan sauce in the same pan. Combine by serving the saucy shrimp over the fluffy potatoes with the asparagus on the side.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw completely in the refrigerator overnight and pat very dry with paper towels before cooking to ensure proper searing and to prevent a watery sauce.
What can I substitute for heavy cream? For a slightly lighter sauce, half-and-half can work, but the sauce will be thinner. For a dairy-free option, full-fat coconut cream is a good alternative, though it will impart a coconut flavor.
How do I know when the asparagus is done? The asparagus is perfectly roasted when it is tender-crisp and easily pierced with a fork. The tips will be slightly browned and crispy.
Can I make the mashed potatoes ahead of time? Absolutely. Prepare them, place in a heat-proof bowl, and cover the surface directly with plastic wrap to prevent a skin. Reheat gently in the microwave, stirring in a little extra milk or cream to refresh the texture.
My sauce is too thin. How can I thicken it? Let it simmer for a few more minutes to reduce. You can also create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the simmering sauce until thickened.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque to prevent a rubbery texture.
- Underseasoning the water for potatoes: Salt the boiling water generously; it’s your best chance to season the potatoes from within.
- Crowding the asparagus: Spread asparagus in a single layer on the baking sheet. Overcrowding steams them, preventing proper roasting and browning.
- Adding cheese to a boiling sauce: Always reduce the heat to a gentle simmer before adding Parmesan cheese to prevent it from separating and becoming grainy.
Conclusion
This Creamy Shrimp with Mashed Potatoes and Asparagus is a restaurant-quality meal that is entirely achievable in your own kitchen. By mastering the simple techniques for each component—creamy mashed potatoes, vibrant roasted asparagus, and a luxurious Parmesan cream sauce—you create a harmonious and deeply satisfying dish. It’s perfect for a special weeknight dinner or for impressing guests without spending hours in the kitchen. Enjoy the process and the delicious results!