Peel and chop the green plantains into 1-inch pieces. In a large pot, bring salted water to a boil and add the plantains. Boil them for about 10–12 minutes or until they are fork-tender and easily pierced. Drain the plantains, then mash them in a large bowl with olive oil, salt, and pepper until you achieve a creamy texture.

In a large skillet over medium heat, pour in 2 tablespoons of olive oil. Once hot, add 4 minced garlic cloves and sauté them for 1–2 minutes. Stir continuously until the garlic is fragrant and golden, but be careful not to let it burn.

Add 1 pound of peeled and deveined shrimp to the skillet. Sprinkle in 1 teaspoon of paprika, a pinch of cayenne pepper, and salt to taste. Cook the shrimp for about 3–4 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

In the same skillet, add 2 tablespoons of butter and allow it to melt over medium heat. Pour in ½ cup of white wine and 1 cup of chicken broth, stirring well to combine. Let the mixture simmer for 3–4 minutes, allowing it to slightly thicken into a delightful sauce.

Once the sauce has thickened, stir in the juice of 1 lemon and a handful of chopped fresh parsley. Return the sautéed shrimp to the skillet, gently coating them in the sauce.

To serve, mold the creamy mashed plantains into deep bowls or plates, creating a nice nest for the shrimp. Spoon the garlic shrimp mixture on top, ensuring each mound of mofongo gets a generous drizzle of the sauce.

Garnish your Mofongo Garlic Shrimp with extra parsley and a sprinkle of grated Parmesan cheese, if desired. Enjoy your meal!