Start by peeling and cubing Yukon Gold potatoes into even pieces. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender.

While the potatoes are cooking, pat the large raw shrimp dry and season with paprika, garlic powder, salt, and pepper. In a skillet, heat olive oil and sear the shrimp for about 2 minutes on each side until pink and golden. Set aside.

In the same skillet, melt butter over medium heat. Add minced garlic, sauté until fragrant. Stir in heavy cream and broth, bring to a gentle simmer. Whisk in Parmesan until melted and sauce thickens. Add a pinch of nutmeg and pepper.

Once the potatoes are ready, drain them and return to the pot over low heat. Add butter and heavy cream, mash until smooth and creamy. Adjust seasoning with salt as needed.

Return the seared shrimp to the skillet with the garlic sauce, cooking for an additional 2-3 minutes until heated through and coated in sauce.

To serve, take a scoop of mashed potatoes, top with shrimp and a drizzle of sauce. Garnish with paprika or parsley.