Fill a large pot with salted water and bring it to a boil. Add cubed Yukon Gold potatoes and cook for 12–15 minutes until fork-tender. Drain and return to pot.

Pat the deveined shrimp dry and season with paprika, garlic powder, salt, and pepper in a bowl.

Heat a skillet over medium-high heat, add olive oil, and sear the shrimp for about 2 minutes on each side. Remove and set aside.

In the same skillet, lower the heat, add butter, and melt. Sauté minced garlic for 30–45 seconds and whisk in heavy cream and broth. Simmer and stir in Parmesan until melted.

Mash the drained potatoes with butter and a splash of heavy cream, seasoning with salt and pepper to taste.

Add the seared shrimp back to the sauce, heating through for 2–3 minutes.

Plate mashed potatoes, top with shrimp and sauce, and garnish with fresh herbs or Parmesan.