Begin by peeling and chopping the green plantains into 1-inch pieces. Bring a large pot of water to a boil, then add the plantain pieces. Cook them for about 10–12 minutes, or until they are tender when pierced with a fork. Once cooked, drain the plantains and let them cool slightly.

In a mixing bowl, combine the drained plantains with a generous drizzle of olive oil and season with salt and pepper to taste. Using a fork or a potato masher, mash the plantains until they reach a smooth and creamy consistency. Set aside.

Heat a skillet over medium heat and add a splash of olive oil. Once the oil is shimmering, add the minced garlic, stirring for about 1–2 minutes until fragrant and lightly golden.

Add the shrimp to the skillet, ensuring they are coated with the garlicky oil. Season with paprika, cayenne pepper, salt, and pepper. Sauté the shrimp for about 3–4 minutes or until they are pink and opaque.

In the same skillet, reduce the heat slightly and add the butter, allowing it to melt. Then pour in the white wine and chicken broth, stirring frequently. Let the mixture simmer for about 3–4 minutes until the sauce thickens slightly.

To create a lovely presentation, take a spoonful of the mashed plantains and shape them into a mound in a serving bowl. Carefully place the sautéed shrimp on top, drizzling the flavorful sauce over them.

Finish off your Mofongo Garlic Shrimp by sprinkling additional parsley over the top and adding Parmesan cheese if desired. Serve immediately.