Shrimp and Gnocchi with Garlic Parmesan Cream Sauce

Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you’ll want to drink!

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce - Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you'll want to drink!

Come on, guys.

You know I don’t have to convince any of you when it comes to a garlic parmesan cream sauce.

I just don’t.

So go ahead and do that emergency grocery run.

You’ll need DeLallo Potato Gnocchi, fresh shrimp, and a whole mess of Parmesan and garlic.

Then, serve it right in that skillet.

Because.

We can’t waste a single drop of that cream sauce.

We just can’t.

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce - Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you'll want to drink!

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Shrimp and Gnocchi with Garlic Parmesan Cream Sauce

Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you’ll want to drink!

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) package DeLallo Potato Gnocchi
  • 2 tablespoons chopped fresh parsley leaves

For the garlic parmesan cream sauce

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place shrimp onto the prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
  3. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  4. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  6. Stir in shrimp and gnocchi, and gently toss to combine.
  7. Serve immediately, garnished with parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 554.7 Calories from Fat 220.5
% Daily Value*
Total Fat 24.5g 38%
Saturated Fat 12.0g 60%
Trans Fat 0g
Cholesterol 204.7mg 68%
Sodium 848.2mg 35%
Total Carbohydrate 50.5g 17%
Dietary Fiber 0.8g 3%
Sugars 0.3g
Protein 32.5g 65%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by the National Fisheries Institute Shrimp CouncilAs always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.