Made By Emily
Main Dishes

Creamy Garlic Shrimp and Potatoes

Creamy shrimp and potatoes served in a bowl, garnished with herbs.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3-4
Cuisine: Comfort food / Seafood
Course: Main dish
Calories: Approximately 320 kcal per serving

Ingredients

  • 350 g (12 oz) shrimp, peeled and deveined
  • 1/8 tsp salt (for shrimp seasoning)
  • 1/8 tsp sugar (for shrimp seasoning)
  • 1/4 tsp black pepper (for shrimp seasoning)
  • 400 g (14 oz) potatoes, peeled and cut if desired
  • 1/2 tsp salt (for boiling potatoes)
  • Cooking oil, as needed (about 1 tbsp)
  • 6 garlic cloves, minced
  • Small piece of butter (about 1 tbsp)
  • 1/8 tsp salt (for sauce)
  • 1/4 tsp black pepper (for sauce)
  • 100 ml (3.4 fl oz) heavy cream
  • 50 ml (1.7 fl oz) water
  • Fresh parsley, chopped for garnish

Instructions

  1. Peel and optionally cut the potatoes into bite-sized pieces. Bring a pot of salted water to a boil (1/2 tsp salt), then add the potatoes. Cook for 5 to 6 minutes until just tender but not falling apart. Drain and set aside.
  2. In a bowl, combine the shrimp with 1/8 tsp salt, 1/8 tsp sugar, and 1/4 tsp black pepper. Let it marinate for at least 5 minutes to enhance flavor.
  3. Heat about a tablespoon of cooking oil in a large skillet over high heat. Add the shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
  4. Using the same skillet, add the drained potatoes and pan-fry over medium-high heat until lightly golden and crispy on the outside, about 5 to 7 minutes.
  5. Mince the garlic cloves finely. Melt the butter in the pan over medium heat, then add the garlic. Sauté for 1 to 2 minutes until fragrant but not browned to avoid bitterness.
  6. Add 1/8 tsp salt, 1/4 tsp black pepper, heavy cream, and water to the skillet. Stir continuously until the sauce thickens slightly, around 2 to 3 minutes.
  7. Return the cooked shrimp to the pan and gently toss everything to coat the shrimp and potatoes evenly with the creamy garlic sauce.
  8. Sprinkle fresh chopped parsley over the dish. Lower the heat and toss again to combine flavors, cooking for an additional 1 minute.
  9. Serve immediately while hot, enjoying the rich creaminess and garlic aroma balanced with tender shrimp and potatoes.

Recipe Notes

  • Avoid overcooking the shrimp; they should just turn pink and become opaque to stay tender.
  • Parboil the potatoes to ensure they’re cooked through before frying for the perfect crisp outside and soft inside.
  • Use medium heat when sautéing garlic to prevent burning and bitterness.
  • Stir the sauce continuously as it thickens to keep it smooth and prevent scorching.

Nutrition Estimate

Per serving (serves 3-4):
Calories: ~320 kcal
Protein: ~25 g
Carbohydrates: ~30 g
Fat: ~15 g

Values are estimates and may vary by ingredients and portion size.