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!
Featured Comment
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.
reasons to make shrimp and gnocchi with garlic parmesan cream sauce
- Fancy weeknight meal. With its quick time stamp, this weeknight superhero can be on your dinner table in 30 minutes start to finish. It comes together lightning fast, yet it’s fancy enough to serve to weekend company.
- A cream sauce made of dreams. Made with tender, juicy shrimp laced with a silky garlic-Parmesan-infused cream sauce, all tossed alongside some pillowy gnocchi, this dinner is simply irresistible.
- Versatile recipe. This shrimp and gnocchi recipe is incredibly forgiving and flexible. Not a fan of shrimp? Swap out for boneless, skinless chicken breasts or thighs (or even leftover shredded rotisserie chicken). And you can use your favorite variety of gnocchi here – classic potato, ricotta or cauliflower are all great options.
types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
- Use your favorite meat. Crumbled Italian sausage (sweet or spicy) or boneless, skinless chicken (breasts or thighs) will all work very well here.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all perfect additions.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with shrimp and gnocchi with garlic parmesan cream sauce
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 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
Equipment
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. Working in batches, 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.
Video
Notes
Did you make this recipe?
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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.
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.
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.
This recipe was delicious! My family (foodies) raved about it! It was coupled with an arugula salad and garlic bread!
Thank you!!!! Just wonderful!
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?
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.
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.
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.
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!
Made it for my family and it got five stars!! My 93 year old grandfather said it was “deliciouso”
What a great compliment! Thanks, Bernice!
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.
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?
Jinseon, both measurements are correct. The shrimp is cooked with 2 TBS butter. The garlic parmesan cream sauce is cooked with 1/4 cup butter.
can we use seafood broth instead of chicken broth?
Absolutely! 🙂
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.
Homemade gnocchi! That’s awesome!
This is stupid easy to make and absolutely delicious. Great dish for special occasions or just a regular dinner.
We love hearing that!
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.
How many people does this recipe serve?
This yields 4 servings.
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.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Can this be served with a sweet wine? I’m pretty sure garlic bread is out so what can be served on the side? Can you add spinach too it?
You can certainly add spinach and serve anything on the side that you like. We served it as a main dish with no sides, but feel free to look through our side dish section: https://damndelicious.net/category/side-dish/
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.
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!
Amazing!
This was an amazing dish and quick enough for mid-week. Has now fallen on the roster of recipes. Thank you!!!
Amazing! However, recently I have decided to try use alternatives to all purpose flour and was wondering what you suggest.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.