Shrimp and Gnocchi with Garlic Parmesan Cream Sauce
This post may contain affiliate links. Please see our privacy policy for details.
‘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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
looks so good
Delicious! So easy and tastes great! Thank you!
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!
Thank you for sharing!
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?
High heat can cause separation; low and slow is the safest option!
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!
I actually have not but it should still work just fine! 🙂
Absolutely Devine!
How many grams does a serving have?
Rosana, you would have to divide the full amount by 4 servings to get the serving size in grams. I hope that helps!
Can I use frozen shrimp? I live in a tiny town and there is no fresh shrimp anywhere!!!
Yes, absolutely.
Made this tonight and it turned out perfect the first time! It’s amazingly delicious!! Thank you so much for the recipe!
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
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.
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?
This recipe yields 4 servings.
Made for Superbowl Commercial, it’s a hit! Used the butter from cooking the shrimp for the sauce. Will make again.
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!
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!
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!
What can be substituted for the gnocchi please?
Any type of pasta you prefer should work just fine. Enjoy!
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
I’ve made many of your recipes and never been disappointed. I will be trying this one tomorrow night.
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!