Begin by peeling and slicing two green plantains into thick rounds. In a large pot, bring salted water to a boil and add the plantain slices. Boil for 10–12 minutes until they are tender but not falling apart. Once cooked, drain the plantains and set them aside to cool slightly.

In a mixing bowl, combine the softened plantains with a generous drizzle of olive oil, salt, and pepper. Using a potato masher or fork, mash the mixture until smooth but slightly chunky, ensuring it retains some texture.

Heat a skillet over medium heat and add a bit of olive oil. Once the oil is shimmering, add two to three minced garlic cloves, sautéing them for about 1–2 minutes until fragrant and golden.

Add one pound of thawed and deveined shrimp to the skillet with the garlic. Season with paprika and cayenne pepper to taste. Cook for 3–4 minutes, stirring occasionally, until the shrimp turn opaque and pink.

Remove the shrimp from the skillet and set aside. In the same skillet, add a few tablespoons of butter, a splash of white wine, and about a cup of chicken broth. Scrape up any browned bits and simmer for 3–4 minutes until it thickens slightly.

Stir in freshly squeezed lemon juice and chopped parsley to the sauce, warming through for an additional minute. Adjust seasoning if needed.

To serve, mold the mashed plantains onto plates, creating a well in each mound. Place the sautéed shrimp into the well and generously spoon the garlic sauce over the top.

Finish off by sprinkling extra parsley and grated Parmesan cheese over the shrimp and sauce, if desired.