Start by washing and peeling your potatoes, then cut them into equal-sized cubes. Place the cubed potatoes into a large pot filled with salted water and bring it to a boil. Cook for 12-15 minutes until the potatoes are fork-tender. Drain the potatoes and set them aside.

In a mixing bowl, pat your shrimp dry and sprinkle with paprika, garlic powder, salt, and pepper, ensuring they’re evenly coated. Set aside.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and golden brown. Remove shrimp from skillet and keep warm.

Lower the heat and add a tablespoon of butter. Once melted, add minced garlic and sauté for 30-45 seconds. Pour in the heavy cream and chicken broth, whisking together. Bring the mixture to a gentle simmer, adding parmesan cheese until creamy.

Return to the pot with drained potatoes, add another tablespoon of butter and a splash of heavy cream. Mash until smooth and season with salt to taste.

Add the cooked shrimp back to the skillet with the sauce, stirring gently to coat. Heat everything together for 2-3 minutes.

Plate by spooning mashed potatoes onto each dish, topping with creamy shrimp and sauce. Optionally garnish with thyme leaves, parsley, or paprika.