- 16 ounces gnocchi
- 1 pound large shrimp peeled, tails left on or removed depending on preference
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1 yellow onion peeled and diced
- 1 tablespoon hot honey
- 1 heaping tablespoon flour
- 1 cup chicken broth or water
- ⅓ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- Red pepper flakes optional, to taste
- 1 lemon juiced with 1/2 teaspoon zest
- ⅓ cup loosely packed fresh parsley minced
- Salt and pepper to taste
Fry the shrimp:
Pat the shrimp dry and season with garlic powder, salt, and pepper.
Heat 1 tablespoon oil in a wide pot over medium-high heat. Once the oil is hot, add 2 tablespoons butter. As soon as the butter is melted and bubbly, add the shrimp and arrange them into an even layer. Fry without moving for 1–2 minutes. Flip and cook 1–2 minutes more. Do not overcook! It’s alright if the shrimp aren’t all perfectly opaque. Transfer them to a large bowl.
Prepare the sauce:
Melt the remaining 2 tablespoons butter into the pot. Adjust the heat to medium heat. Add the onion and cook, stirring often, for 8–10 minutes until it begins to brown around the edges and soften completely.
Add the hot honey and stir to coat the onions. Add the flour and stir to coat. Cook for 1–2 minutes.
Simmer the sauce:
Slowly stir in the broth or water. Continue stirring until completely smooth. Once the liquid begins to bubble, stir in the cream and Parmesan. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like. Simmer for 5 minutes.
Finish the shrimp and gnocchi:
Calories: 434kcal | Carbohydrates: 46g | Protein: 9g | Fat: 25g | Sodium: 615mg | Fiber: 4g | Sugar: 2g | Vitamin C: 16mg