Bring a large pot of salted water to a boil. Peel and dice the potatoes into even chunks, then add to the boiling water. Cook for about 15 minutes or until fork-tender. Drain and return to the pot.

Add butter and warm milk to the potatoes. Mash until smooth and creamy. Season generously with salt. Cover to keep warm.

In a bowl, combine shrimp with olive oil, smoked paprika, garlic powder, and pinches of salt and pepper. Heat a skillet over medium-high heat and add shrimp, cooking for 2-3 minutes per side until pink and opaque. Remove and set aside.

In the same skillet, lower the heat and add a pat of butter. Add minced garlic and sauté for 1 minute. Pour in heavy cream, simmer for 3-5 minutes, then add Parmesan cheese and season with salt and pepper.

To serve, spoon mashed potatoes onto plates, arrange shrimp on top, and drizzle with cream sauce.

Garnish with fresh thyme leaves and enjoy!