Begin by peeling and cubing Yukon Gold potatoes. Cover with cold, salted water and boil until fork-tender, about 12-15 minutes.

Pat shrimp dry and season with paprika, salt, pepper, and garlic powder.

Heat olive oil in a skillet, add seasoned shrimp and sear for 2 minutes on each side until pink and opaque.

In the same skillet, melt butter, add minced garlic, then pour in heavy cream and chicken broth, whisking to combine.

Stir in Parmesan cheese until melted, season with salt, pepper, and nutmeg.

Drain and return potatoes to pot, add butter and heavy cream, and mash until smooth.

Combine seared shrimp with sauce in skillet, cook for 2-3 minutes until heated through.

Serve mashed potatoes topped with shrimp and sauce.