Shrimp And Gnocchi With Garlic Parmesan Cream Sauce Recipes

SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE

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 SHRIMP AND GNOCCHI

Steps:

• Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
• Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
• Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
• Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
• Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
• Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

CREAMY PARMESAN GNOCCHI WITH SHRIMP

Steps:

• Cook gnocchi according to the package directions; drain.
• In the meantime, heat up 1 tablespoon olive oil and melt 1 tablespoon butter in a large skillet set over medium-high heat.
• Add shrimp; season with salt and pepper and cook for 2 to 3 minutes, or until pink.
• Remove shrimp from skillet and set aside.
• Return skillet to heat and add in the baby spinach or kale, if using; cook for 2 to 3 minutes, or until wilted. Add more olive oil, if needed. Remove greens from skillet and set them aside.
• Return skillet to medium heat and melt 2 tablespoons butter.
• Add the garlic and cook for about 20 seconds, or until fragrant, stirring constantly. Don't burn the garlic.
• Stir in the flour and cook for 1 minute, or until golden.
• Slowly whisk in the Half & Half; bring to a simmer and cook for 1 to 2 minutes, or until thickened. Whisk and stir frequently; if any lumps form, whisk them into the sauce.
• Stir in the parmesan cheese.
• Season with salt and pepper.
• Remove from heat.
• To the sauce, stir in the shrimp, greens, and gnocchi; toss to combine.
• Garnish with parsley.
• Serve.