Start by peeling and cubing Yukon Gold potatoes into even-sized pieces. Place them in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Let the potatoes cook for about 12–15 minutes, or until fork-tender, then drain them well and return them to the pot.

While the potatoes are cooking, pat the plump shrimp dry with paper towels. In a bowl, combine paprika, garlic powder, salt, and pepper, then sprinkle this mixture over the shrimp, tossing gently to ensure they're evenly coated.

Heat a large skillet over medium-high heat and drizzle in olive oil. Once hot, add the seasoned shrimp in a single layer, cooking for about 2 minutes on each side until they turn pink and slightly golden. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium and add butter. Allow it to melt, then add minced garlic and sauté for about 30 seconds until fragrant, followed by pouring in heavy cream and chicken broth. Whisk to combine, then gradually stir in Parmesan cheese until the sauce is melted and smooth.

Return to your cooked Yukon Gold potatoes, adding butter and a splash of heavy cream. Using a potato masher, mash until smooth and creamy, adjusting the texture by adding more cream if desired. Taste and season with salt and pepper.

Reintroduce the cooked shrimp to the creamy garlic sauce, simmering for an additional 2–3 minutes until they are warmed through and coated. Serve the shrimp and sauce over the mashed potatoes.