Begin by peeling and cutting the green plantains into 1-inch pieces. In a large pot, bring salted water to a boil, then add the plantain pieces. Boil for 10–12 minutes until they are fork-tender. Once cooked, drain the plantains and let them cool slightly before mashing.

Transfer the warm plantains to a mixing bowl and mash them with a fork or potato masher. Gradually mix in some olive oil, seasoning with salt and pepper to taste, until you achieve a creamy but chunky consistency. Set the mashed plantains aside as you prepare the garlic shrimp.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Once the oil is shimmering, add minced garlic and sauté for 1–2 minutes, stirring frequently to release its fragrant aroma but ensuring it doesn’t burn.

Add the shrimp to the skillet, making sure they are evenly coated in the garlicky oil. Season with paprika and cayenne pepper to taste. Cook the shrimp for about 3–4 minutes until they turn pink and opaque, stirring occasionally.

In the same skillet, reduce the heat to low and add butter. Allow it to melt, then pour in the white wine and chicken broth. Bring the mixture to a gentle simmer for about 3–4 minutes, stirring occasionally until the sauce thickens.

Remove the skillet from heat and stir in fresh lemon juice and chopped parsley for a burst of freshness. Taste and adjust the seasoning if needed.

To serve, spoon the creamy mashed plantains into a bowl, forming a mound. Drizzle the sautéed shrimp and the rich garlic sauce over the top.

For an extra touch, sprinkle additional parsley and grated Parmesan cheese over your Mofongo Garlic Shrimp if desired.