Start by peeling and slicing the green plantains into 1-inch thick pieces. Boil in salted water for 10–12 minutes until fork-tender, then drain and cool slightly.

Transfer the slightly cooled plantains to a mixing bowl. Drizzle with olive oil and season with salt and pepper, then mash until smooth and creamy.

In a skillet, heat olive oil over medium heat. Add minced garlic, sauté for 1–2 minutes until fragrant and golden.

Add shrimp to the skillet with garlic, season with paprika, cayenne, salt, and pepper. Cook for 3–4 minutes until shrimp are opaque and pink.

Remove shrimp and lower heat. Add butter, white wine, and chicken broth to the skillet, simmering for 3–4 minutes or until thickened. Add lemon juice before returning shrimp.

Spoon the mashed plantains into a serving bowl, press to mold, and top with shrimp and garlic sauce for an appetizing presentation.

Garnish with fresh parsley and optional Parmesan cheese before serving warm.