Servings
Font
Back
0 from 153 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

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

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  2. 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.
  3. 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.
  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.

Notes

  • *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.