Peel and cube the Yukon Gold potatoes. Place in a large pot, cover with water, and add salt. Boil, then simmer for 12-15 minutes until fork-tender. Drain and set aside.

While cooking potatoes, pat shrimp dry, season with paprika, garlic powder, salt, and pepper. Set aside to infuse flavors.

Heat a skillet over medium-high heat, add olive oil. Sear shrimp for about 2 minutes on each side until cooked through. Remove from skillet.

In the same skillet, lower heat, melt butter, sauté minced garlic for 1 minute. Add heavy cream and chicken broth, stirring well. Gradually add Parmesan, season with nutmeg, salt, and pepper.

Add butter and heavy cream to drained potatoes. Mash until smooth and creamy, adjust seasoning.

Return shrimp to sauce, cook on low heat for 1-2 minutes, gently stir to coat the shrimp.

Serve by spooning mashed potatoes onto plates, top with shrimp and sauce, garnishing with parsley.