Garlic Butter Shrimp with Sautéed Veggies & Creamy Mashed Potatoes

Serves: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

INGREDIENTS

For the Garlic Butter Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined

• 3–4 cloves garlic, minced

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• ½ tsp red pepper flakes (optional, for heat)

• Salt and black pepper, to taste

• 1 tbsp lemon juice

• 2 tbsp chopped parsley (for garnish)

For the Sautéed Vegetables:

• 1 tbsp olive oil

• 1 zucchini, sliced

• 1 bell pepper, sliced

• 1 cup broccoli florets

• ½ red onion, sliced

• Salt and pepper, to taste

• ½ tsp dried Italian herbs (optional)

For the Creamy Mashed Potatoes:

• 2 lbs (900g) potatoes (Yukon gold or russet), peeled and cubed

• 4 tbsp unsalted butter

• ½ cup heavy cream (or whole milk)

• Salt and pepper, to taste

• Optional: 2 tbsp sour cream or cream cheese for extra creaminess

INSTRUCTIONS

Step 1: Make the Mashed Potatoes

1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.

2. Bring to a boil, reduce to a simmer, and cook for about 15–20 minutes or until tender.

3. Drain and return to the pot. Mash with butter, cream, and seasoning.

4. Optional: Stir in sour cream or cream cheese for added richness. Cover and keep warm.

Step 2: Cook the Sautéed Vegetables

1. While potatoes are boiling, heat olive oil in a large skillet over medium-high heat.

2. Add the broccoli and cook for 2–3 minutes.

3. Add zucchini, bell pepper, and onion. Season with salt, pepper, and herbs.

4. Sauté for another 5–6 minutes until veggies are tender-crisp. Set aside.

Step 3: Cook the Garlic Butter Shrimp

1. In the same skillet (or a clean one), heat olive oil and 2 tablespoons of butter over medium heat.

2. Add minced garlic and red pepper flakes. Sauté for about 30 seconds.

3. Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque.

4. Stir in lemon juice and remaining 1 tablespoon of butter. Toss to coat.

5. Remove from heat and sprinkle with chopped parsley.

TO SERVE

• Plate a scoop of mashed potatoes alongside a portion of sautéed vegetables.

• Top or plate shrimp next to the veggies. Drizzle extra garlic butter from the pan over the shrimp and potatoes.

• Serve with lemon wedges or crusty bread if desired.

Optional Add-Ons

• Grated Parmesan over the mashed potatoes or veggies

• White wine splash in the shrimp pan sauce for depth

• Chili oil drizzle for added heat

Let me know if you’d like a low-carb version (e.g., cauliflower mash) or need a dairy-free adaptation.