Peel and cube the Yukon Gold potatoes, then place them in a large pot of salted water. Bring to a boil over medium-high heat and cook for 12–15 minutes until fork-tender.

Pat shrimp dry with paper towels and season with paprika, garlic, salt, and pepper in a medium bowl.

Heat olive oil in a skillet over medium-high heat. Sear shrimp for approximately 2 minutes on each side until pink and golden brown, then set aside.

In the same skillet, reduce heat to medium and melt 2 tablespoons of butter, then add minced garlic and sauté until fragrant.

Pour in heavy cream and chicken broth, whisk to combine and simmer for 3–4 minutes. Stir in Parmesan cheese until melted.

Mash drained potatoes with butter, heavy cream, salt, and pepper until smooth.

Return the seared shrimp to the sauce and simmer for an additional 2–3 minutes.

Serve by spooning mashed potatoes onto plates, topping with shrimp and sauce.