The key to this dish lies in selecting the right ingredients. Whenever possible, I choose fresh shrimp and real garlic—those little details make a big difference in flavor. I also like to use Yukon Gold potatoes for the mash because their natural creaminess means I can use less butter and cream, keeping the dish lighter without sacrificing richness. If you prefer, you can swap heavy cream for half-and-half to make it a bit lighter, or use olive oil instead of butter for a subtle twist.

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)
• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk or cream (for mashed potatoes)
• 2 tablespoons unsalted butter (for mashed potatoes)