Shrimp and Gnocchi with Garlic Parmesan Cream Sauce
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‘Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you’ll want to drink!
You know I don’t have to convince any of you when it comes to a garlic parmesan cream sauce.
So go ahead and make that emergency grocery run. You’ll need gnocchi, fresh shrimp, and a whole mess of fresh Parmesan and garlic.
So what do we have here? Tender, juicy shrimp is laced with a silky garlic-Parm-infused cream sauce. A cream sauce made of dreams. All tossed alongside some pillowy gnocchi to make for the most perfect fancy weeknight meal.
You’ll want to serve right in that skillet with some crusty bread to sop up all that sauce because we can’t waste a single drop. We just can’t.
Tools For This Recipe
Large cast iron skillet
Shrimp and Gnocchi with Garlic Parmesan Cream Sauce: Frequently Asked Questions
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Absolutely! You can substitute rosemary or oregano (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
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/low-fat milk + 1/3 cup heavy cream.
Shrimp and Gnocchi with Garlic Parmesan Cream Sauce
Ingredients
- 1 (16-ounce) package DeLallo Potato Gnocchi
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup half and half*
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
- Melt butter in a large cast iron skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- 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.
- 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 half and half as needed; season with salt and pepper, to taste.
- Stir in shrimp and gnocchi, and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. As 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.
Can this be made in advance and reheat for when guest arrive?
Fast, creamy, flavorful, and delicious! Even with 2% since I was out of half and half. Everyone liked it for dinner and that’a a win!
Is this good left over?? I thought about meal prepping this one.
So good and so easy! Definitely putting into my dinner rotation. I followed the recipe except I used fresh basil since I had on hand. Delicious!!!
Made this recipe family loved it. It was delicious
Never had gnocchi before, this is a new favorite! Very good!!
I have some fresh salmon and cod I want to use. Do you think I could use it in this recipe?
Great starting point for a recipe. I started by rendering bacon (pancetta not easy to find by me.) cooked the shrimp in the rendered fat with about half the butter called for. Made the sauce and added a nice Pinot Grigio. I knew it would add to the flavor but seeing as it didn’t call for it I started with just a little, about 1/8 cup. I would push it to 1/2 next time. Also a little red pepper flake.
YUM!
This was wonderful as expected. I love the fact that you can add/minus ingredients. I added fresh baby dill instead of the dried herbs and OMG it was super great!!
Good, but a little one note. We added a little crushed red pepper at the table. I consider this a great jumping off point, and will likely replace some of the broth with white wine, and maybe add some fresh spinach and/or sun dried tomatoes when I make again,
This is SO GOOD. Does anyone know the nutrition facts for this recipe though?
Perfect. Just perfect! We loved every bit of this dish, which is also so simple to prepare! The only change I would make next time is to use fresh thyme instead of dried.
This was amazing. The hardest part for me was peeling the shrimp.
I added corn and arugula. Turned out amazing! Thanks for the recipe!
Made this exactly as written with the exception of adding fresh asparagus that I had steamed until slightly softened. The wife and I LOVED it. We used the leftovers for lunch the next day and it was even better. The sauce is super favorable and covers everything nicely. Great recipe that I have added to my rotation. Thank you!!
I made this with lobster, not shrimp, and it was delicious. The sauce had a great consistency with whole milk. I didn’t have cream. Would definitely make the sauce again – maybe with pasta next time instead of gnocchi.
YUM! I used half the amount of gnocchi but kept the rest of the ingredients the same. Fabulous. I only reduced because there are 3 of us and 1 eats like a bird. We have leftovers but I think they’ll be calling me for lunch tomorrow.
I have made this recipe twice now. I follow it to a tee. It’s fantastic! My son says it’s better than anything he’s ever had at a restaurant. Doesn’t need any tweaks if you follow the recipe. Thank you so much!
I made this last night, and it’s outrageously delicious! No leftovers survived.
This was delicious. I’m posting because I searched through comments to see if anyone had subbed milk for the half and half and didn’t see anything. I subbed skim milk and it turned out great. Probably not as thick as with half and half but it thickened up just fine with the flour and cheese and stuck to the gnocchi!