Best Shrimp And Gnocchi With Garlic Parmesan Cream Sauce Recipes

CREAMY PARMESAN GNOCCHI WITH SHRIMP

Creamy Parmesan Gnocchi with Shrimp image

Tender, juicy shrimp and pillowy gnocchi mingle in a velvety homemade cream sauce, simply flavored with Parmesan and fresh garlic.

Provided by Katerina | Easy Weeknight Recipes

Categories Dinner

Time 25m

Number Of Ingredients 14

Ingredients

1 package (16 ounces) gnocchi
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh raw shrimp, (peeled and deveined)
Salt and pepper, (to taste)
4 cups baby spinach or chopped kale, (optional)
2 tablespoons butter
3 cloves garlic, (minced)
2 tablespoons all-purpose flour
1-¾ cup half & half
⅓ cup freshly grated parmesan cheese
Salt and fresh ground black pepper, (to taste)
Chopped fresh parsley, (for garnish)
crushed red pepper, (for garnish, optional)

Steps:

Cook gnocchi according to the package directions; drain.
In the meantime, heat up 1 tablespoon olive oil and melt 1 tablespoon butter in a large skillet set over medium-high heat.
Add shrimp; season with salt and pepper and cook for 2 to 3 minutes, or until pink.
Remove shrimp from skillet and set aside.
Return skillet to heat and add in the baby spinach or kale, if using; cook for 2 to 3 minutes, or until wilted. Add more olive oil, if needed. Remove greens from skillet and set them aside.
Return skillet to medium heat and melt 2 tablespoons butter.
Add the garlic and cook for about 20 seconds, or until fragrant, stirring constantly. Don't burn the garlic.
Stir in the flour and cook for 1 minute, or until golden.
Slowly whisk in the Half & Half; bring to a simmer and cook for 1 to 2 minutes, or until thickened. Whisk and stir frequently; if any lumps form, whisk them into the sauce.
Stir in the parmesan cheese.
Season with salt and pepper.
Remove from heat.
To the sauce, stir in the shrimp, greens, and gnocchi; toss to combine.
Garnish with parsley.
Serve.

Nutrition Facts : Calories 379 kcal, Carbohydrate 34 g, Protein 18 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 141 mg, Sodium 864 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

CREAMY SHRIMP AND GNOCCHI

Creamy Shrimp and Gnocchi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
Kosher salt
1 pound frozen peeled and deveined jumbo shrimp (16/20)
2 tablespoons lemon pepper seasoning
1/2 cup white wine
2/3 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup prepared pesto
2 lemons, both zested and 1 sliced, for garnish
Freshly ground black pepper
One 17.5-ounce package gnocchi
2 cups frozen peas
6 to 8 fresh basil leaves

Steps:

Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.