Begin by peeling and cubing your Yukon Gold potatoes into even pieces for consistent cooking. Place them into a large pot, covering them with salted water. Bring the water to a boil over medium-high heat and cook the potatoes for about 12–15 minutes, or until fork-tender. Drain the potatoes and return them to the pot to keep warm while you prepare the rest of the dish.

While the potatoes are cooking, take your deveined shrimp and pat them dry with paper towels to ensure a good sear. In a mixing bowl, toss the shrimp with paprika, garlic powder, salt, and pepper until they're evenly coated.

In a large skillet, heat a drizzle of olive oil over medium heat. Once the oil shimmers, add the seasoned shrimp to the skillet. Cook the shrimp for about 2 minutes on each side until they turn pink and are slightly golden.

Using the same skillet, melt a couple of tablespoons of butter over medium heat, scraping up any bits left from the shrimp. After the butter is melted, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, whisking to combine. Allow the mixture to simmer for 3–4 minutes until it thickens slightly, then stir in the Parmesan cheese and nutmeg.

While your sauce is thickening, return to the potatoes. Add a generous amount of butter and a splash of heavy cream to the drained potatoes. Mash them using a potato masher until smooth and creamy.

Once the garlic sauce has thickened, return the sautéed shrimp to the skillet, stirring gently to coat them in the sauce. Heat everything together for an additional 2–3 minutes until the shrimp are warmed through.