Step 1: Cook the Potatoes

Bring a large pot of salted water to a boil. Add the cubed Yukon Gold potatoes and cook for 15–18 minutes or until fork-tender.

Drain well.

Mash the potatoes with butter and heavy cream until smooth and fluffy. Season with salt to taste. Cover and keep warm.

Step 2: Cook the Shrimp

Pat the shrimp dry with paper towels.

Season with salt and black pepper.

Heat 1 tablespoon butter in a large skillet over medium heat.

Cook shrimp for about 2 minutes per side until pink and just cooked through.

Transfer to a plate.

Step 3: Make the Garlic Cream Sauce

Reduce the heat to medium-low.

Add the remaining butter.

Stir in the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth.

Simmer for 2 minutes while scraping up any browned bits from the pan.

Add the heavy cream and red pepper flakes.

Cook for 3–4 minutes until the sauce begins to thicken.

Step 4: Finish the Sauce

Stir in the Parmesan cheese until melted.

Mix in the chopped parsley.

Return the shrimp to the skillet and gently coat with the creamy garlic sauce.

Cook for another 2 minutes until warmed through.

Taste and adjust the seasoning if needed.

Step 5: Assemble

Spoon generous portions of mashed potatoes onto serving plates.

Top with the creamy garlic shrimp and plenty of sauce.

Garnish with additional parsley and freshly grated Parmesan if desired.

Serve immediately.