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.
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!
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.
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.
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!
This has turned into one of our favorite meals! It’s so good and we make it all the time!!
The recipe ‘first step’ is boiling the gnocchi in salted boiling water. So, yes.
#2 I think
In another recipe the directions for the gnocchi was as follows:
Bring large pot of lightly salted water to a boil. Cook the gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
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!
This is one of my favorites here. Very easy and wonderful! I sometimes use pasta instead of Gnacchi.
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!
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!
sounds like a different recipe….
I made it as written, but those are pretty much my thoughts on “next time.”
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!
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!
Oh and garlic bread sops up all that lovely sauce!
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.
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.
Hi! Do you think I could sub beef broth for the chicken broth? It’s what I have on hand right now. Thanks.
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!
Delicious sauce — quick, easy, and great, bold flavor. Was a hit at dinner. Thanks!
This is delicious, and easy, too!!! I loved it!
Can I use your gnocchi recipe for this? It looks so much better than what I could buy in the store 🙂
Added some spinach, mushrooms, lemon zest and a bit of Pinot Grigio. Really quite good!
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?
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.