Shrimp with Lemon Cream Sauce, Mashed Potatoes, and Roasted Broccolini
Shrimp with Lemon Cream Sauce, Mashed Potatoes, and Roasted Broccolini
Ingredients
For the Shrimp
- 1 1/2 pounds raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon rosemary seasoning
- 1 teaspoon all-purpose seasoning, such as 'Bust All Seasoning'
- 1/2 teaspoon smoked paprika
For the Roasted Broccolini
- 1 pound broccolini, trimmed
- 1 tablespoon olive oil
- 1 teaspoon Kinder's Garlic & Herb seasoning
For the Creamy Mashed Potatoes
- 1 1/2 pounds russet potatoes, peeled and chopped into 1-inch chunks
- 1 1/2 pounds gold potatoes, peeled and chopped into 1-inch chunks
- 1 stick unsalted butter, 8 tablespoons
- 1/2 cup heavy whipping cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Lemon Cream Sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon garlic paste
- 2 shallots, chopped
- 1 1/2 cups heavy whipping cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated
- 1 package Boursin cheese, 3.75 ounces, Garlic & Fine Herbs flavor
- 1/2 teaspoon Kinder's Garlic & Herb seasoning
- 1/4 cup fresh parsley, chopped, plus more for garnish
For Garnish
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the chopped russet and gold potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min
- 3
While potatoes are cooking, prepare the broccolini. Place broccolini on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon Kinder's Garlic & Herb seasoning. Toss to coat. Roast in the preheated oven for 10-15 minutes, or until tender-crisp and bright green.
⏱️ 15 min•🌡️ 400
- 4
In a medium bowl, combine the shrimp with 1 tablespoon olive oil, 1 teaspoon rosemary seasoning, 1 teaspoon all-purpose seasoning, and 1/2 teaspoon smoked paprika. Mix thoroughly until the shrimp are evenly coated.
⏱️ 5 min
- 5
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and pan-fry for 2-3 minutes per side, or until pink and opaque. Remove the cooked shrimp from the skillet and set aside.
⏱️ 6 min
- 6
Drain the cooked potatoes thoroughly. Return them to the pot. Add 1 stick (8 tablespoons) unsalted butter, 1/2 cup heavy whipping cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash the potatoes until smooth and creamy.
⏱️ 5 min
- 7
Using the same skillet from the shrimp (do not clean), reduce heat to medium. Add 1 tablespoon unsalted butter, 1 tablespoon garlic paste, and the chopped shallots. Sauté for 2-3 minutes until fragrant and shallots are softened.
⏱️ 3 min
- 8
Pour in 1 1/2 cups heavy whipping cream. Bring to a gentle simmer. Add the lemon zest and lemon juice. Stir in 1/2 cup grated Parmesan cheese and the entire package of Boursin cheese. Stir continuously until the cheeses are melted and the sauce is smooth and slightly thickened.
⏱️ 5 min
- 9
Stir in 1/2 teaspoon Kinder's Garlic & Herb seasoning and 1/4 cup chopped fresh parsley into the lemon cream sauce. Add the cooked shrimp back into the sauce and toss gently to coat.
⏱️ 2 min
- 10
To assemble, scoop a generous portion of creamy mashed potatoes onto each serving plate. Spoon the shrimp with lemon cream sauce over the mashed potatoes. Arrange the roasted broccolini alongside. Garnish with fresh lemon slices and a sprinkle of chopped fresh parsley.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp with Lemon Cream Sauce, Mashed Potatoes, and Roasted Broccolini
For the Shrimp
- 1 1/2 pounds raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon rosemary seasoning
- 1 teaspoon all-purpose seasoning, such as 'Bust All Seasoning'
- 1/2 teaspoon smoked paprika
For the Roasted Broccolini
- 1 pound broccolini, trimmed
- 1 tablespoon olive oil
- 1 teaspoon Kinder's Garlic & Herb seasoning
For the Creamy Mashed Potatoes
- 1 1/2 pounds russet potatoes, peeled and chopped into 1-inch chunks
- 1 1/2 pounds gold potatoes, peeled and chopped into 1-inch chunks
- 1 stick unsalted butter, 8 tablespoons
- 1/2 cup heavy whipping cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Lemon Cream Sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon garlic paste
- 2 shallots, chopped
- 1 1/2 cups heavy whipping cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated
- 1 package Boursin cheese, 3.75 ounces, Garlic & Fine Herbs flavor
- 1/2 teaspoon Kinder's Garlic & Herb seasoning
- 1/4 cup fresh parsley, chopped, plus more for garnish
For Garnish
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the chopped russet and gold potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min - 3
While potatoes are cooking, prepare the broccolini. Place broccolini on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon Kinder's Garlic & Herb seasoning. Toss to coat. Roast in the preheated oven for 10-15 minutes, or until tender-crisp and bright green.
⏱️ 15 min•🌡️ 400 - 4
In a medium bowl, combine the shrimp with 1 tablespoon olive oil, 1 teaspoon rosemary seasoning, 1 teaspoon all-purpose seasoning, and 1/2 teaspoon smoked paprika. Mix thoroughly until the shrimp are evenly coated.
⏱️ 5 min - 5
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and pan-fry for 2-3 minutes per side, or until pink and opaque. Remove the cooked shrimp from the skillet and set aside.
⏱️ 6 min - 6
Drain the cooked potatoes thoroughly. Return them to the pot. Add 1 stick (8 tablespoons) unsalted butter, 1/2 cup heavy whipping cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash the potatoes until smooth and creamy.
⏱️ 5 min - 7
Using the same skillet from the shrimp (do not clean), reduce heat to medium. Add 1 tablespoon unsalted butter, 1 tablespoon garlic paste, and the chopped shallots. Sauté for 2-3 minutes until fragrant and shallots are softened.
⏱️ 3 min - 8
Pour in 1 1/2 cups heavy whipping cream. Bring to a gentle simmer. Add the lemon zest and lemon juice. Stir in 1/2 cup grated Parmesan cheese and the entire package of Boursin cheese. Stir continuously until the cheeses are melted and the sauce is smooth and slightly thickened.
⏱️ 5 min - 9
Stir in 1/2 teaspoon Kinder's Garlic & Herb seasoning and 1/4 cup chopped fresh parsley into the lemon cream sauce. Add the cooked shrimp back into the sauce and toss gently to coat.
⏱️ 2 min - 10
To assemble, scoop a generous portion of creamy mashed potatoes onto each serving plate. Spoon the shrimp with lemon cream sauce over the mashed potatoes. Arrange the roasted broccolini alongside. Garnish with fresh lemon slices and a sprinkle of chopped fresh parsley.
⏱️ 4 min