Start by filling a large pot with salted water and bringing it to a boil over high heat. Once boiling, add the cubed Yukon Gold potatoes and cook for 12-15 minutes until fork-tender. Drain the potatoes and return them to the pot for mashing.

While the potatoes are boiling, pat the raw, deveined shrimp dry with a paper towel. In a bowl, toss them with paprika, garlic powder, salt, and pepper, ensuring each shrimp is evenly coated.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once shimmering, add the seasoned shrimp, searing for about 2 minutes on each side until pink and opaque. Remove them from the skillet and set aside.

In the same skillet, lower the heat to medium and add butter. Once melted, toss in minced garlic, sautéing for about 1 minute. Gradually whisk in heavy cream and chicken broth, bringing to a gentle simmer. Stir in grated Parmesan cheese until melted.

Return to the drained potatoes, adding butter and heavy cream. Mash until creamy and smooth, seasoning with salt to taste.

Gently return the seared shrimp to the skillet with the creamy garlic sauce and heat through for 2 minutes, stirring occasionally before plating over the fluffy mashed potatoes.