Creamy Shrimp And Gnocchi Recipes

CREAMY LEMON GARLIC SHRIMP AND GNOCCHI

Creamy Lemon Garlic Shrimp and Gnocchi image

Creamy Lemon Garlic Shrimp and Gnocchi is a dish you might feel like you don't deserve, but oh, boy you do! Creamy, garlicky, buttery, plump shrimp and soft, tender, pillowy gnocchi come together in a lemony cream sauce that's simply divine, and in just 30 minutes!

Provided by Tiffany

Time 30m

Number Of Ingredients 11

Ingredients

1 pound medium shrimp (peeled and de-veined)
1 pound potato gnocchi
1 teaspoon olive oil
3 tablespoons butter
3 teaspoons minced garlic
1 cup low sodium chicken broth ((or vegetable broth))
½ cup heavy cream (or fat free half and half )
4 tablespoons freshly squeezed lemon juice
½ teaspoon salt (or to taste)
¼ teaspoon cracked black pepper (or to taste)
cracked black pepper, grated parmesan cheese, fresh thyme or parsley (optional toppings)

Steps:

Bring a large pot of water to a boil. Add gnocchi, boil three minutes, then remove with a slotted spoon and place in a large bowl. Toss with 1 teaspoon olive oil and set aside.
In a large skillet over medium-high heat, melt butter. Stir in garlic for 1 minute until fragrant.
Stir in gnocchi and shrimp for 2-3 minutes.
Stir in broth, lemon juice and heavy cream.
Reduce heat to medium-low and simmer for 5-10 minutes until sauce is reduced by half and thickened to a nice, creamy consistency.
Season with salt and pepper and garnish with optional toppings (herbs, cracked black pepper, parmesan cheese) and serve.

Nutrition Facts : Calories 340 kcal, Carbohydrate 45 g, Protein 29 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 288 mg, Sodium 1813 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce image

Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you'll want to drink!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

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
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half*
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Steps:

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large 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 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.

CREAMY SAFFRON SHRIMP WITH GNOCCHI AND CARAMELIZED ONION

Creamy Saffron Shrimp with Gnocchi and Caramelized Onion image

It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.

Provided by @lex

Categories Main Dish Recipes Pasta Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 large onion, thinly sliced
6 mushrooms, sliced
1 teaspoon brown sugar
1 (16 ounce) package potato gnocchi
20 peeled and deveined large shrimp (21 to 30 per pound)
3 tablespoons reduced-fat sour cream
1 teaspoon paprika
1 pinch saffron
salt to taste
2 tablespoons shredded fresh basil
¼ cup grated Parmesan cheese

Steps:

Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm.
Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 26.7 g, Cholesterol 197.6 mg, Fat 14.7 g, Fiber 2.2 g, Protein 23.7 g, SaturatedFat 8.7 g, Sodium 374.2 mg, Sugar 3.3 g

CREAMY HORSERADISH AIOLI

Creamy Horseradish Aioli image

Creamy horseradish aioli that is good for dipping onion rings in, slathered on a bun for burgers, in a wrap, and you name it. The possibilities are endless.

Provided by Soup Loving Nicole

Categories Dips and Spreads

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
¼ cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, grated
¼ teaspoon salt
¼ teaspoon dried parsley flakes
⅛ teaspoon freshly ground black pepper

Steps:

Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 2.4 g, Cholesterol 11.2 mg, Fat 16.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 234.7 mg

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