Damn Delicious

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.


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!

 You can follow Eat Shrimp on Facebook and Pinterest for more shrimp recipe inspiration!

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!

15 minutes15 minutes


  • 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

  • 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


  1. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. To make the garlic parmesan cream sauce, melt butter in the skillet 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.
  4. 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.
  5. Stir in shrimp and gnocchi, and gently toss to combine.
  6. 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.

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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.

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  1. Rated 5 out of 5

    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!

  2. Rated 5 out of 5

    Made this tonight! Awesome, everyone loved it! Luckily I had all the ingredients and made my own half and half with whole milk and butter. I listened to other reviewers about the flour and just did 1 TB and it was perfect. Next time I may add chopped fresh spinach. My husband said some bacon bits would be good too, but I’m not so sure, too any competing flavors if you ask me. Thanks for the recipe, I will be using this throughout Lent this year!

  3. Rated 5 out of 5

    OMG good! I made this for Valentine’s Day dinner and served it with a peppery kale salad. So quick, so easy. Two thumbs up.

  4. Rated 5 out of 5

    This was Damn Delicious!! I made it for the first time for my wife on Valentines day andI get the feeling going forward it is going to be one of our favourites. Thanks so much for the recipe.

  5. Rated 5 out of 5

    This seems like it’s going to be an amazing recipe! I was hoping someone could answer my question. For the gnocchi, do we need to boil it in water before combining it with the sauce at the end? Or do I just pour it into the sauce?

    Thank you in advance!

  6. Rated 5 out of 5

    I think this was the best dinner I have ever made! Would order this every time if it were on a menu.looking forward to having it again. Thanks for the recipe!

  7. Rated 5 out of 5

    This is one of my favorites here.  Very easy and wonderful!  I sometimes use pasta instead of Gnacchi.  

  8. Rated 5 out of 5

    This was amazing! The only change I made was to do half chicken broth, half pinot grigio. I think the next time I make it I’ll try chicken. Thanks!

  9. Rated 5 out of 5

    This is delicious! My additions were: a splash of white wine, half a bag of fresh baby spinach, about a tablespoon of pesto, a sprinkle of crushed red chili pepper flakes, and a spritz of lemon juice. Can’t wait for my leftovers at lunch tomorrow!

  10. Rated 5 out of 5

    Delicious! 16 ounces of gnocchi was too much, when I make it again I will probably use half. Just a personal preference. One tablespoon of flour is also plenty. I had to add more chicken broth and 1/2 & 1/2 to thin the gravy. Leftovers the next night were even better, it’s just hubby and me. I had to add more broth again to thin the gravy, but it was delicious. Thanks for a great recipe!

  11. Rated 5 out of 5

    I made this for dinner last night and we devoured it. It was better than anything we have ever had at a restaurant! Will definitely make it again!

  12. This was sooooo good and easy. I served with steamed green beans. Our grocery only had a pesto flavored gnocchi but I think that actually made it even better! We will definitely make again.

  13. Rated 5 out of 5

    2nd time for me to make this and it’s really quite good.  I added a little lemon zest to brighten it up a bit. 

  14. Hi!  Do you think I could sub beef broth for the chicken broth? It’s what I have on hand right now. Thanks. 

  15. Rated 5 out of 5

    The best! You need quick hands between cooking gnocchi and shrimp but other than that a nice hit! Didn’t have thyme but I added red pepper flakes and was just as good! Great find and easy to make! 

  16. Rated 5 out of 5

    Delicious sauce — quick, easy, and great, bold flavor. Was a hit at dinner. Thanks!

  17. Rated 5 out of 5

    This is delicious, and easy, too!!!  I loved it!

  18. Rated 5 out of 5

    Can I use your gnocchi recipe for this? It looks so much better than what I could buy in the store 🙂

  19. Rated 5 out of 5

    Added some spinach, mushrooms, lemon zest and a bit of Pinot Grigio. Really quite good!  

  20. Rated 5 out of 5

    Looks delicious, haven’t made it yet but thinking about it this week. Can I sub to make this gluten free (gluten free flour) and dairy free (use coconut cream and vegan butter)? If so would it be the same quantity?

  21. Rated 5 out of 5

    This recipe was so good! The only modification I made was to use half cup chicken broth & half cup sauvignon blanc plus a dollop of pre-made pesto – did not use the dried thyme or basil because of this. My family LOVED this.

  22. We liked this, but the dish was overpowered with the salt and thyme. I’ll make it again, but Not add any salt beyond what the gnocchi boils in and cut the thyme back to 1/4 tsp.

  23. We had some spinach and ricotta stuffed gnocchi, and shrimp, in the fridge. I found this recipe and decided to give it a whirl. It was AMAZING. My boyfriend and I were basically licking our plates. I added crushed red pepper flakes for a little color and spice- definitely will be making it again in the future.

  24. Rated 5 out of 5

    This recipe was delicious!   My family (foodies) raved about it!  It was coupled with an arugula salad and garlic bread!  
    Thank you!!!!  Just wonderful!  

  25. Rated 5 out of 5

    This is amazing! My whole family loves it. I subbed 1/2 c. white wine & 1/2 c. bone broth and it was delicious as shrimp scampi sauce. Can it be frozen to be used at a later use?

  26. This is an excellent recipe. A company dinner and so easy to make. I made it according to the recipe and it turned out perfect. It would also be great made with with crawfish.

    • Absolutely delicious! Made it for a friend and I. Total hit! Will definitely do again and add in the suggestion of wine.

  27. Rated 5 out of 5

    I’ve made this twice now, and both times it was perfect. I added roasted red peppers just before I served it this time, and it added a nice pop of color. I also increased the shrimp by a half a pound because we all love shrimp. We all eat all the sauce we can get ut of the bowl. No one has licked their bowl yet, but it could happen.

  28. Rated 5 out of 5

    Delicious. Little ones loved it. I used half the flour called for so the sauce would not be too thick and it came out great. I also (initially to my dismay) used grated parm instead of fresh, and it came out fine. Used a hand-crank wisk while the sauce cooked.

  29. I added about 1/3 cup of white wine to the sauce before adding the shrimp and gnocchi, cooked out the alcohol, and it raised an already great recipe to whole other level. Would definitely recommend!

  30. Rated 5 out of 5

    Made it for my family and it got five stars!! My 93 year old grandfather said it was “deliciouso”

  31. Rated 5 out of 5

    I switched out the gnocchi for penne because that’s what I had some leftover. You only need about a 1/2-3/4 lb of penne if you’re switching it out. I also added mushrooms with the butter and cooked them down before adding the rest of the ingredients for the sauce. OMG I could eat the whole thing. Not too rich, not too salty. So easy! This will now be a staple for me.

  32. Rated 5 out of 5

    Made it tonight for dinner. Super easy, super delish! Thanks!!!
    Question though.. In the video, it calls for 2 TBS of butter for the sauce.. but in the recipe, 1/4 cup… Which one is correct?

  33. I decided to try this recipe with my homemade gnocchi and it was delicious, my family loved it! You might want some bread on the side so you can really get every last drop of the sauce. 

  34. Rated 5 out of 5

    This is stupid easy to make and absolutely delicious. Great dish for special occasions or just a regular dinner. 

  35. Rated 2 out of 5

    I made this tonight. Adding flour to the sauce just turns this into a weird gravy. Between the butter, cream, and cheese, it should be plenty thick enough without flour.

  36. How many people does this recipe serve?

  37. What would be the best way to lighten this up and make it a bit healthier? Is there any way supplement or substitute the butter? Looks delicious.

  38. Rated 5 out of 5

    I always brine my shrimp in water and a little baking soda for 15 minutes. (Guarantees juicy, succulent shrimp) Pan cooked the gnocchi with butter and shallots to brown and heat. Blanched a pound of asparagus. Made the sauce in separate pot. When gnocchi was ready added the shrimp, added the asparagus, stirred for a minute and added the sauce. Garnished with some fresh tarragon and a dash of sweet paprika. Got raves.

  39. Rated 5 out of 5

    I made this tonight and it was so great! Rarely do I cook something and think “this is restaurant quality” but this definitely made me feel that way. Thank you so much!

  40. Rated 5 out of 5

    Amazing! However, recently I have decided to try use alternatives to all purpose flour and was wondering what you suggest.

  41. Delicious!  So easy and tastes great! Thank you!

  42. Hi, I made this for dinner tonight and it was delicious! Next time I will use Parmigiano-reggiano and a few more shrimp. A loaf of crusty Italian bread would be good with this also. Thanks for a great recipe!

  43. Love this recipe! But as I was eating it, some oil, I’m assuming from the butter, separated from the cream sauce. Is there something I can do to make sure that doesn’t happen in the future?

  44. Have you ever made your cream sauce with vegetable broth instead of chicken broth? My daughter is a vegetarian and I would love to make this for her!

  45. Absolutely Devine!

  46. How many grams does a serving have?

  47. Can I use frozen shrimp? I live in a tiny town and there is no fresh shrimp anywhere!!!

  48. Made this tonight and it turned out perfect the first time! It’s amazingly delicious!! Thank you so much for the recipe!

  49. Made this for dinner tonight. Rarely do I find a new recipe that’s 100% perfection 1st time around…i usually have to tweak them somehow. Not this one. Thanks for the new addition to our regular meals. Will try it with sauteed mushrooms and ref pepper flakes next time, but it surely doesn’t need anything else, it’s that damn good

  50. Should I change anything if I’m using lump crab meat and crawfish? 

    • Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  51. How many servings does this make? I want to make this for Valentine’s Day dinner for 5-7 people. Can you use cooked shrimp?

  52. Made for Superbowl Commercial, it’s a hit! Used the butter from cooking the shrimp for the sauce. Will make again.

  53. I have made this recipe several times and it’s delicious.  I just went to pull up the recipe and am I going crazy, didn’t it use to say to cook shrimp in the oven???

    • You are not crazy at all. You actually have an amazing memory!

      I have updated the recipe so that you don’t have to dirty another sheet pan to bake the shrimp in the oven.

      By cooking the shrimp in a skillet on the stovetop, you can actually use that same skillet for the garlic parmesan cream sauce!

  54. Made this for my husbands’ birthday at his request and thumbs up across the board! I never made gnocchi before and this recipe made it seem less intimidating. Featured in my recipe roundup!

  55. Made this for family dinner and it was a huge hit. Thinking about adding sauteed sliced mushrooms to it next time. Thanks for sharing the recipe! A real winner!

  56. What can be substituted for the gnocchi please?

  57. hi i would like to add that it took us about 2 goddamn hours to make this dish, maybe we are noobs but still i am hungry af. props to my gf to make this. I am just looking though XD

  58. I’ve made many of your recipes and never been disappointed.  I will be trying this one tomorrow night.

  59. Just delish! Only had already cooked shrimp,so just tossed them with olive oil,s&p. Also added fresh spinach. Drained the gnocci over the spinach on collander,then added both to sauce with shrimp. Keeper!

  60. Would flavored gnocchi work with this or only plain? I’ve been looking to use up either a 160z package of “Basil Gnocchi,” or “Porcini & Truffle Mushroom Gnocchi.”

  61. I was a little nervous to make this recipe for the first time with 6 people coming over , but it was delicious and everyone LOVED it!! One person in my group doesn’t like shrimp(crazy right) so I dished hers out before adding the shrimp and she gobbled up every bite. Thank you so much for sharing all your recipes. I have used many of them and can’t wait to try more.

  62. We love gnocchi!!  When I make this dish, I do not boil the gnocchi.  Instead saute the shrimp in the pan, remove. Then make the sauce.  Add the gnocchi to the sauce along with the shrimp and cook for 5 minutes or so, until gnocchi is tender.  The gnocchi comes out perfect every time and everything’s cooked in one pan.

  63. I came across Damn Delicious just the other day when looking to make knock off Red Lobster biscuits… they turned out so good I wanted to try this recipe out the next night since I already had most all of the ingredients on hand.
    This dish is so good!
    I love the step-by-step simplicity of the instructions, your explanation of viable substitutes if I don’t have an ingredient (like half and half in this recipe), and the flavor is a guaranteed pleaser! My guy isn’t much into pasta or gnocchi, but with this sauce and the shrimp he went back for seconds.
    I am excited to dig into this site for more inspiration and recipes. Thank you for helping to make cooking more exciting and flavorful!

  64. Do you think chicken would be okay as a substitute for shrimp?

  65. Can you use frozen shrimp for this recipe? How would I adjust cooking time? Thank you!

  66. I made this for my family tonight.  So quick and easy.  I love that the gnocchi is so dense; it is much more filling than a typical pasta noodle, with about the same nutritional content!  So I could eat less of this and enjoy a “splurge.”  And my wife loved this, too!

  67. How nany do you think this will serve? I have a house full of teenagers and wondered if I should double? 

  68. My family loved this recipe! Your one pot garlic cream pasta is a staple in our house, this is really just as easy with protein. Perfection! Thanks yet again.

  69. I made this for dinner tonight and it was fantastic. I’ve made about a half dozen of your recipes and this is by far my favorite. The sauce is so rich and pairs nicely with the shrimp and gnocchi. My only knock against it was the amount of thyme. I felt it over powered the delicate flavor of the shrimp and gnocchi. When (not if) I make it again, I will only use half a teaspoon. I might also add maybe a 1/4 teaspoon of crushed red pepper to add a touch of heat. Thanks for the inspiration and the great recipes. I plan on buying your book soon.

  70. I can’t wait to go grocery shopping so I can make this! I showed the picture to my husband who pretty much demanded I make it ASAP. He loves shrimp, I love garlic and Parmesan and cream sauces -it’s a win-win! 

  71. I made this for my family last night and it was a HUGE hit! My 2 year old daughter especially loved the gnocchi (potatoes + pasta = heaven for her). The cream sauce was perfection. This was a bit of an indulgence, but I’m sure we’ll make it again in the future!

  72. This recipe has saved me on so mant occasions when I haven’t felt like cooking but wanted a cheap and delicious homemade meal. It’s so easy it’s like a grown up version of Top Ramen, except it tastes like something from Olive Garden. Kudos! I’m on my way back to the house to make it again!

  73. I made this for dinner tonight and it was a huge hit! I wish I had chopped up my dried thyme, because what I had was a little woody…but that’s okay. This was so delicious it didn’t even matter! I halved the recipe since we won’t be eating at home for a couple of days and I’m looking forward to making it again next week (to use up the other half of the gnocchi). Thanks for the recipe!

  74. Any time I see “damn delicious” I save the recipe and make the recipe. for years now, you’ve been a go to. Tonight however, with my homemade pasta, this recipe screamed “tell herrrrr!” You’re amazing, this recipe was amazing!! Thank you for what you do:)

  75. Yum!  Love being able to throw together some pre-made gnocchi and delicious toppings- this looks soooooo good! 🙂

  76. Can I substitute mock crab for this dish?

  77. Delicious! Pasta and cream sauce is the best, what a quick and easy meal! Love this. Sauce is perfect. Thank you!

  78. This looks amazing! I love all things shrimp, so I obviously need this in my life!


  79. Can’t take the credit because I devoured a VERY similar dish to this at a restaurant this weekend; BUT adding toasted almonds and a little sun dried tomato strips to this dish may amp it up a bit more.  

  80. Can you make this a one pan meal? Sauté shrimp, set aside, then cook gnocchi in broth m, etc?

  81. I made this tonight for dinner…so quick and delicious!

  82. I love your cream sauce dishes…. One of those ‘not every day’ delights… :O)