Begin by peeling and cubing your potatoes, then place them in a large pot filled with salted water. Bring the water to a rolling boil over medium-high heat and cook for about 15 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes with butter and warm milk until smooth and creamy, then cover and keep warm while you focus on the shrimp.

In a large mixing bowl, toss the large shrimp with olive oil, paprika, garlic powder, salt, and pepper until they’re well coated. Set the seasoned shrimp aside for about 5 minutes.

Heat a large skillet over medium-high heat and add the shrimp in a single layer. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Once done, remove the shrimp from the skillet and cover to keep them warm.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and Dijon mustard, if using, and season with salt and pepper. Allow the sauce to thicken for 3-5 minutes.

To plate your Creamy Garlic Shrimp Over Mashed Potatoes, scoop a generous portion of the fluffy mashed potatoes onto each plate. Top with the sautéed shrimp, then drizzle the creamy garlic sauce over the top.