Prepare the Shrimp:Pat dry the shrimp with paper towels. In a bowl, season with paprika, kosher salt, and black pepper. Toss to coat evenly and set aside.

Pat dry the shrimp with paper towels. In a bowl, season with paprika, kosher salt, and black pepper. Toss to coat evenly and set aside.

Peel and Cut the Plantains:Cut off the ends of each plantain. Make a lengthwise incision along the ridges, careful not to cut too deep. Peel the skin off and slice the plantains into one-inch pieces. Soak the slices in water to prevent browning.

Cut off the ends of each plantain. Make a lengthwise incision along the ridges, careful not to cut too deep. Peel the skin off and slice the plantains into one-inch pieces. Soak the slices in water to prevent browning.

Cook the Shrimp:Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.

Fry the Plantains:In a frying pan, heat enough canola oil to cover the plantains. Fry the plantain pieces in batches until golden brown, flipping occasionally. Drain on paper towels.

In a frying pan, heat enough canola oil to cover the plantains. Fry the plantain pieces in batches until golden brown, flipping occasionally. Drain on paper towels.

Prepare the Mofongo:In a mortar or Pilon, mash the fried plantains with butter, salt, pepper, minced garlic, and hot chicken stock. Continue mashing and adding ingredients until well combined and smooth.

In a mortar or Pilon, mash the fried plantains with butter, salt, pepper, minced garlic, and hot chicken stock. Continue mashing and adding ingredients until well combined and smooth.

Shape the Mofongo:Use a food mold or small bowl to shape the mofongo. Press it into the mold and then invert it onto a plate.

Use a food mold or small bowl to shape the mofongo. Press it into the mold and then invert it onto a plate.

Prepare the Sauce:In the same skillet used for the shrimp, heat the garlic Alfredo sauce over medium heat until it simmers. Add the shrimp back into the skillet and coat them with the sauce.

In the same skillet used for the shrimp, heat the garlic Alfredo sauce over medium heat until it simmers. Add the shrimp back into the skillet and coat them with the sauce.

Assemble the Dish:Place the shrimp over the mofongo and drizzle with the garlic Alfredo sauce. Garnish with chopped fresh parsley.

Place the shrimp over the mofongo and drizzle with the garlic Alfredo sauce. Garnish with chopped fresh parsley.

Serve Immediately:Serve the Garlic Shrimp Mofongo warm, as the plantains can harden if left to sit.

Serve the Garlic Shrimp Mofongo warm, as the plantains can harden if left to sit.