Let’s get cooking with these simple steps:

1. Start by boiling the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Add milk, butter, and Parmesan to the potatoes and mash until smooth. Season with salt and pepper. Set aside, keeping warm.
3. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove and set aside.
4. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let the sauce thicken slightly, about 3-4 minutes.
6. Stir in the paprika, lemon juice, and season with salt and pepper.
7. Return the shrimp to the skillet, coating them in the sauce. Cook for an additional 2 minutes to ensure everything is well combined.
8. Stir in the fresh parsley just before serving.
9. Serve the shrimp and garlic sauce over the mashed potatoes, garnishing with extra parsley if desired.

This recipe reminds me of the times I spent helping my grandmother in the kitchen, where a pinch of love was always the secret ingredient.