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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