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A creamy, comforting dish featuring soft gnocchi and juicy shrimp in a garlic parmesan sauce, perfect for date night or a hearty weeknight dinner.

Ingredients

Scale
  • 1 pound (450g) Gnocchi (fresh or frozen)
  • 1 pound (450g) Shrimp (peeled and deveined; large or jumbo recommended)
  • 4 cloves Garlic (minced)
  • 2 tablespoons Butter (unsalted)
  • 1 tablespoon Olive Oil (extra virgin preferred)
  • 1 cup (240ml) Heavy Cream
  • 1 cup Parmesan Cheese (freshly grated)
  • Salt (to taste)
  • Black Pepper (to taste)
  • 2 tablespoons Fresh Parsley or Basil (chopped, for garnish)
  • ¼ teaspoon Red Pepper Flakes (optional, for heat)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add gnocchi and cook according to package instructions (usually 2–3 minutes) or until they float; drain and set aside.
  3. Rinse peeled and deveined shrimp under cold water and pat dry.
  4. Toss shrimp with 1 tablespoon olive oil, minced garlic, a pinch of salt and red pepper flakes; let marinate about 15 minutes.
  5. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat.
  6. Add minced garlic and sauté 1–2 minutes until fragrant, not browned.
  7. Slowly pour in 1 cup heavy cream and simmer 3–4 minutes until slightly thickened.
  8. Stir in 1 cup freshly grated Parmesan until melted, season with salt and black pepper, and reduce heat to low to keep warm.
  9. Add marinated shrimp to the sauce and cook about 2–3 minutes per side until pink and opaque.
  10. Gently fold the cooked gnocchi into the skillet with the shrimp and sauce, tossing to coat without breaking the gnocchi.
  11. Divide among plates and garnish with chopped parsley or basil and additional Parmesan if desired.
  12. Serve immediately.

Notes

Use fresh shrimp and real parmesan for best flavor., Do not overcook shrimp to avoid rubbery texture., Customize sauce by adding more garlic or lemon for brightness., Seafood swaps: scallops or firm white fish can replace shrimp., Protein alternatives include thinly sliced chicken breast or Italian sausage (browned first)., Vegetarian options: sautéed mushrooms and spinach or roasted chickpeas/white beans., Gnocchi swaps: ricotta, whole-wheat, or cauliflower gnocchi for gluten-free alternatives., Lighter sauce: replace half heavy cream with milk or half-and-half and thicken if needed., Flavor boosts: add a splash of dry white wine, pesto, lemon zest/juice, or more red pepper flakes., Store leftovers in airtight container in fridge up to 3-4 days; avoid freezing the whole dish., Freeze sauce alone up to 2 months, thaw overnight before reheating., Make sauce 1-2 days ahead; marinate shrimp in advance; cook gnocchi fresh or prepare up to 24 hours prior., Reheat leftovers gently on stove with added liquid if thickened; microwave in short bursts., Serve with a fresh side salad or buttery garlic bread for balance.

Nutrition

Find it online: https://cozyovenkitchen.com/creamy-shrimp-and-gnocchi-with-garlic-parmesan/