Peel and cube Yukon Gold potatoes into even-sized pieces. Boil in salted water for 12-15 minutes until fork-tender, then drain.

Season shrimp with paprika, garlic powder, salt, and pepper, tossing to coat. Let sit while heating skillet.

Heat olive oil in a skillet over medium-high heat. Sear shrimp for about 2 minutes on each side until pink and opaque. Remove and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant.

Pour in heavy cream and broth, whisking to combine. Bring to a gentle simmer, cooking for 2 minutes.

Stir in Parmesan cheese until melted and sauce thickens, about 3-4 minutes. Season with nutmeg, salt, and pepper.

Mash the drained potatoes with butter and a splash of heavy cream until smooth and creamy.

Return shrimp to the skillet with sauce and simmer for 2-3 minutes to soak up flavors.

Serve mashed potatoes topped with shrimp and drizzle with garlic sauce. Garnish as desired.