Begin by peeling and cubing the Yukon Gold potatoes, then place them in a large pot of salted water. Bring the water to a boil over high heat, cooking the potatoes for about 12–15 minutes until they are fork-tender.

Pat the peeled and deveined shrimp dry using paper towels, then season them with paprika, salt, and pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. Add the shrimp to the hot skillet, searing them for about 2 minutes per side.

In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and sauté for about 1–2 minutes until fragrant but not browned. Pour in the heavy cream and chicken broth, whisking them together.

Reduce the heat to low and stir in the freshly grated Parmesan cheese and a pinch of nutmeg. Mix until the cheese melts into the sauce and return the seared shrimp to the skillet for about 2–3 minutes.

Return the drained potatoes to the pot and add a few tablespoons of butter and a splash of heavy cream. Use a potato masher to mash them until smooth and creamy.

To plate, spoon a generous scoop of the creamy mashed potatoes onto each plate. Top with the creamy garlic shrimp and serve immediately.