This creamy shrimp and gnocchi recipe is rich, creamy, spicy, and a perfect comfort dinner idea. The best part? It’s super easy to make.
A decadent and creamy shrimp and gnocchi is the perfect weeknight comfort.
How lush does the sauce look for this shrimp and gnocchi recipe? The combination of sweet, succulent shrimp, fluffy pillows of gnocchi, and a rich, lightly sweet and spicy sauce makes this a dinner homerun.
My favorite part about this recipe is just how easy it is to make. Both the gnocchi and the shrimp cook so quickly, and then it’s just a matter of whipping up a simple, creamy sauce to throw them into.
What’s in the sauce? Just a few ingredients, I promise!
How to make this creamy shrimp and gnocchi recipe:
What you need
- Shrimp: I used jumbo shrimp, but you can use colossal shrimp or large shrimp. I would avoid anything smaller than large shrimp.
- Gnocchi: Use your favorite brand of store-bought gnocchi. I boil mine for simplicity in this recipe, but you could take it up a notch and roast the gnocchi before adding them to the sauce!
- Hot honey: I’ve made this with a citrus and chile marmalade that I bought from Boonville Barn Collective before, but it’s no longer available for purchase. Mike’s Hot Honey has been my go-to for this recipe!
- Sauce: In addition to the hot honey, you’ll need butter, diced onion, minced garlic, flour, water, heavy cream, freshly grated Parmigiano Reggiano, and crushed red pepper to taste.
- Finishing touches: I finish the cream sauce with a little lemon juice and fresh parsley.
How to make it
- Step 1: Bring a large pot of salted water to a boil. I recommend timing this so that the gnocchi finishes cooking as the sauce finishes simmering!
- Step 2: Sauté the shrimp briefly in oil and butter. You only need to cook them for about 1 minute per side. It’s okay if they are not completely cooked through, as you’ll add them back to the sauce at the end.
- Step 3: Add the onion to the pot and cook for 6 to 7 minutes until soft. Add minced garlic and cook until fragrant, about 1 minute.
- Step 4: Add the hot honey and flour and cook briefly to lightly toast the flour. Slowly whisk in the water and then bring to a low boil.
- Step 5: Add the heavy cream and Parmigiano Reggiano to the sauce. Stir until smooth. Reduce the heat to low and simmer for 5 minutes.
- Step 6: Cook the gnocchi. Add the gnocchi to the boiling water and cook according to package directions. You can drain the gnocchi into a colander or use a large slotted spoon to scoop the gnocchi straight from the pot into the sauce.
- Step 7: Once you add the gnocchi to the sauce, add the parsley, shrimp, and lemon juice. Let everything bubble in the sauce for just 2 to 3 minutes until the shrimp are completely opaque.
Looking for more comfort dinner ideas? Check my archives!
Creamy Shrimp and Gnocchi
This creamy shrimp and gnocchi recipe is rich, creamy, spicy, and a perfect comfort dinner idea. The best part? It's super easy to make.
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Servings: 4
Calories: 434kcal
Ingredients
- 16 ounces gnocchi (fresh or frozen)
- 1 pound jumbo shrimp (peeled and deveined)
- 1 tablespoon extra virgin olive oil
- 4 tablespoons butter (divided)
- 1 yellow onion (peeled and diced)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon hot honey
- 1 tablespoon flour
- 1 cup water
- ⅓ cup heavy cream
- ½ ounce Parmigiano Reggiano (finely grated; plus more for serving)
- Crushed red pepper (optional, to taste)
- 1 tablespoon lemon juice
- ⅓ cup parsley (loosely packed and minced; plus more for serving)
- Salt and pepper to taste
Instructions
Boil the water:
- Bring a large pot of generously salted water to a boil.
Sauté the shrimp:
- As you wait for the water to boil, prepare the shrimp and sauce. Pat the shrimp dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium-high heat. Once the oil is hot, add 2 tablespoons of butter.
- As soon as the butter melts, add the shrimp and arrange them into an even layer. Fry without moving for 1 minute. Flip and cook 1 to 2 minutes more. Do not overcook! It’s alright if the shrimp aren’t all completely opaque. Transfer them to a bowl.
Prepare the sauce:
- Melt the remaining 2 tablespoons of butter in the pot. Adjust the heat to medium. Add the diced onion and cook, stirring often, for 6 to 8 minutes until it softens. Add the garlic to the onion and sauté for 1 minute until fragrant.
- Add the hot honey and 1 tablespoon of flour and stir to coat the onions. Cook for 1 to 2 minutes.
Simmer the sauce:
- Slowly whisk in 1 cup of water. Continue whisking until completely smooth. Once the liquid begins to bubble, stir in ⅓ cup heavy cream and grated Parmigiano Reggiano. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like. Simmer for 5 minutes until thickened.
Cook the gnocchi:
- Add the gnocchi to the boiling water and cook according to package directions. Drain into a colander and transfer to the sauce or use a large slotted spoon or spider strainer to scoop the gnocchi out of the pot and transfer directly to the sauce.
Finish the shrimp and gnocchi:
- Add the lemon juice, ⅓ cup minced parsley, and shrimp to the gnocchi and sauce. Stir to combine. Simmer for 3 to 4 minutes or until all of the shrimp are opaque. Taste and season. Turn off the heat.
To serve:
- Spoon the shrimp and gnocchi into shallow bowls. Garnish with more parsley and grated Parmigiano Reggiano if you like. Enjoy!
Nutrition
Calories: 434kcal | Carbohydrates: 46g | Protein: 9g | Fat: 25g | Sodium: 615mg | Fiber: 4g | Sugar: 2g | Vitamin C: 16mg
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This recipe has a solid base, but I think it would be better without the marmalade/hot honey and lemon. Those additions were a bit overpowering..
Thank you for the feedback!
Great recipe! I used mikes hot honey because that’s what I had in my house, but still tasted delish! Thanks 🙂
Yum! Hot honey sounds perfect…so glad you enjoyed it!
This recipe is fantastic! I love all the flavors together. My boyfriend and I were all over this!!! Will definitely be making again.
Hi, Chloe — thank you for the feedback! I’m so happy you and your boyfriend enjoyed!
What makes the sauce appear orange in the photo? Does the marmalade give it that much color? Will be trying this tonight, thanks!
Followed the recipe exactly. I threw the meal away. I’m only leaving this review to spare someone else. The photo is deceptive, I thought the ingredients were an odd mix but was happy to take the risk, and nothing about this looks like the photo or tastes like the description. Officially my first disappointing online recipe.
Oh no! I’m so sorry to hear that!! 🙁 Thank you for letting me know about your experience, as disappointing as it was. I’ll revisit this recipe to see what tweaks can be made.
Hi,
First you have to know how to cook. There are so many disconnects in this recipe, there is no where to begin. Hit me up if you want really good advice.
What a donkey
I cooked this meal and it turned out great!! My family loved it.
You dear sir probably are the one who needs advise with cooking👍
I love this recipe sooo much! It’s my comfort food at the moment! Just a little question, are the 434 calories per serving? Tysm for sharing your recipe c:
Thank you, Dolores! Yes, the calories are per serving!
Here:
Use one appropriate pan. Start with the onion, always cook it down first in oil I only use fresh garlic and add it to sweat after the onion is progressed. Add the flour for the roux and simmer it out. You shouldn’t need the flour if done right. Add the stock and simmer the gnocchi. Do not drain or rinse. The starch in the dumplings should be plenty to thicken. Once the gnocchi float, add the shrimp, then cream and other flavors you desire ( I prefer sour cream to the lemon for this. Remove from heat, add butter and cheese. Fold nicely and serve. Only serve with fresh parsley. Do not cook it in
I add red pepper, zucchini, and a little spinach to the sauce.
Have you tried it with almond four or other gluten free flours?
I haven’t! But the flour is just for thickening the sauce, so I’d recommend arrowroot or xanthum gum or cornstarch (provided you purchase a brand with a gluten free certification) as almond flour can create a grainy texture.
If using arrowroot or cornstarch, recommend making a slurry using 1/2 tbsp of arrowroot instead of 1 full tablespoon with 2 tablespoons cold water and whisk until smooth. After adding the water and cream, add the cheese and arrowroot slurry and whisk until smooth. let bubble until thick.