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.
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
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