Imported from the web

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce

Name: Shrimp and Gnocchi with Garlic Parmesan Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz gnocchi (1 package); 2 tbsp unsalted butter (For cooking the shrimp); 1 lb medium shrimp (Peeled and deveined); kosher salt (To taste, for the shrimp); freshly ground black pepper (To taste, for the shrimp); 2 tbsp fresh parsley leaves (Chopped; for garnish, if desired); 0.25 cup unsalted butter (For the sauce); 4 garlic (Cloves, minced); 2 tbsp all-purpose flour; 1 cup chicken broth (Or more, as needed); 1 tsp dried thyme; 0.5 tsp dried basil; 0.5 cup half-and-half (Add more as needed if the sauce is too thick); 0.5 cup freshly grated Parmesan; kosher salt (To taste, for the sauce); freshly ground black pepper (To taste, for the sauce)

Imported by Murray West on SeeMeCook

Light, airy gnocchi and tender shrimp are tossed in a rich garlic-Parmesan cream sauce, finished with fresh parsley.

4 servings30 minItalian

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Ingredients

16 oz gnocchi (1 package)
2 tbsp unsalted butter (For cooking the shrimp)
1 lb medium shrimp (Peeled and deveined)
kosher salt (To taste, for the shrimp)
freshly ground black pepper (To taste, for the shrimp)
2 tbsp fresh parsley leaves (Chopped; for garnish, if desired)
0.25 cup unsalted butter (For the sauce)
4 garlic (Cloves, minced)
2 tbsp all-purpose flour
1 cup chicken broth (Or more, as needed)
1 tsp dried thyme
0.5 tsp dried basil
0.5 cup half-and-half (Add more as needed if the sauce is too thick)
0.5 cup freshly grated Parmesan
kosher salt (To taste, for the sauce)
freshly ground black pepper (To taste, for the sauce)

Steps

1
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, then drain well.
2
Melt 2 tablespoons of butter in a large cast-iron skillet over medium-high heat.
3
Working in batches, add the shrimp to the skillet and season with kosher salt and freshly ground black pepper to taste.
4
Cook the shrimp, stirring occasionally, until pink, about 2–3 minutes. Transfer them from the skillet and set aside.
5
Melt the remaining 1/4 cup butter in the skillet over medium heat.
6
Add the minced garlic and cook, stirring frequently, until fragrant, about 1–2 minutes.
7
Whisk in the flour and cook until lightly browned, about 1 minute.
8
Gradually whisk in the chicken broth, dried thyme, and dried basil. Cook, whisking constantly, until incorporated, about 1–2 minutes.
9
Stir in the half-and-half and Parmesan. Cook until the sauce is slightly thickened, about 1–2 minutes.
10
If the sauce is too thick, add more half-and-half as needed. Season with kosher salt and freshly ground black pepper to taste.
11
Return the shrimp to the skillet, add the drained gnocchi, and gently toss to combine.
12
Serve immediately, garnished with chopped parsley if desired.

Notes

The recipe lists chicken broth as “or more, as needed” and allows additional half-and-half if the sauce is too thick. The source does not specify an amount for either adjustment.