The key to this dish lies in selecting the right ingredients—fresh shrimp and creamy potatoes make all the difference. I always recommend buying wild-caught shrimp if possible, for that fresh ocean flavor that brightens up the rich sauce. When it comes to potatoes, Yukon Golds are my go-to because they mash beautifully and have a buttery texture without needing too much cream. Over the years, I’ve learned that using good-quality garlic and fresh herbs really lifts the dish beyond ordinary weeknight fare.

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper, to taste
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk (or more, for creaminess)
• 2 tablespoons unsalted butter (for mashed potatoes)

Substitutions: If you prefer, you can swap heavy cream for half-and-half for a lighter sauce, and use Greek yogurt stirred in at the end for a tangy twist. Red potatoes can substitute Yukon Golds, though the texture will be a bit different.