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If you are searching for a comfort meal that bursts with flavor and comes together quickly, this Pesto Shrimp Gnocchi Recipe is absolutely a must-try. Imagine tender potato gnocchi simmered in a luxuriously creamy pesto sauce, studded with succulent shrimp that soak up every bit of brightness from lemon and garlic. Each bite is a delightful balance of herbaceous pesto, rich cream, and just the right hint of tang, making it a perfect dish to impress family or unwind with on a weeknight. Once you make this recipe, it’s bound to become one of your favorites to whip up again and again.
Ingredients You’ll Need
Simple, fresh ingredients come together to create the vibrant flavors and luxurious textures in this dish. Each one plays a crucial role in building a harmonious and irresistible meal that feels both indulgent and approachable.
- 1 pound raw shrimp (thawed and peeled): Choose medium-sized shrimp for a tender, juicy bite that complements the creamy gnocchi perfectly.
- 1/4 cup pesto: The star flavor that brings herbaceous, garlicky richness and a beautiful green color to the sauce.
- 2 cloves garlic (minced): Adds a sharp, aromatic punch that wakes up the whole dish.
- 1 teaspoon lemon juice + zest of 1/2 lemon: Brings a refreshing brightness that balances the creamy sauce and complements the shrimp.
- 1/4 cup chicken broth or dry white wine: Provides depth and helps create the perfect sauce consistency.
- 1 cup heavy/whipping cream: Delivers the silky, rich base that the gnocchi cooks in, thickening as it simmers.
- 1 pound uncooked potato gnocchi: Ready in minutes and perfect for soaking up the luscious sauce.
- 1/2 cup freshly grated parmesan cheese: Adds savory umami and a slightly nutty finish.
- Salt & pepper (to taste): Essential seasonings that bring all the flavors together.
- Fresh parsley (chopped, optional): Adds a touch of fresh green color and an herbaceous note at the end.
How to Make Pesto Shrimp Gnocchi Recipe
Step 1: Prepare the Shrimp
First, make sure your shrimp are fully thawed by running them under cool water if frozen. Peel off the shells and remove the tails to ensure every bite is easy to enjoy. This prep step sets you up for perfectly cooked shrimp that integrate seamlessly with the sauce.
Step 2: Build the Pesto Cream Sauce
In a deep skillet set over medium heat, combine the pesto, minced garlic, lemon juice, lemon zest, chicken broth (or white wine), and heavy cream. Stir gently until everything is well incorporated. As the mixture warms, you’ll notice wonderful aromas melding together, signaling that the sauce is just about ready for the star of the dish—gnocchi!
Step 3: Cook the Gnocchi in the Sauce
Once the sauce starts to bubble softly, stir in the uncooked potato gnocchi. Cover your skillet and let it cook for about 5 minutes. The gnocchi will cook right in the sauce, releasing starch that naturally thickens and enriches the texture, creating a beautifully velvety coating.
Step 4: Add and Cook the Shrimp
After the gnocchi has softened, give everything a good stir, then add the prepared shrimp. Cover and cook for one minute, stir again, and cover for another minute. Finally, uncover and let it simmer for a minute or two longer while stirring often, until the shrimp turn pink and are fully cooked. This method ensures shrimp stay tender and flavorful without overcooking.
Step 5: Finish with Parmesan and Seasoning
Just before serving, stir in the freshly grated parmesan cheese to melt into the sauce, adding a nutty, salty complexity. Taste and adjust with salt and pepper to your liking. If you like, sprinkle some chopped fresh parsley across the top for a burst of fresh green color and light herbal notes.
How to Serve Pesto Shrimp Gnocchi Recipe
Garnishes
To elevate your pesto shrimp gnocchi, some simple garnishes really make a difference. Freshly chopped parsley brightens the dish aesthetically and flavor-wise, while an extra sprinkle of parmesan provides an irresistible finishing touch. A few lemon wedges on the side allow diners to add a zing of citrus if they prefer.
Side Dishes
This Pesto Shrimp Gnocchi Recipe shines as a complete meal but pairs wonderfully with light, crisp sides. Consider serving it alongside a simple arugula salad tossed with lemon vinaigrette for a peppery contrast or some roasted asparagus spears for seasonal freshness and texture. Crunchy bread also works beautifully to mop up any leftover creamy sauce.
Creative Ways to Present
If you want to impress guests, try serving this gnocchi right in individual shallow bowls that highlight the vibrant green pesto sauce and pink shrimp. A drizzle of high-quality olive oil over the top enhances the richness and adds a shiny finish. For a festive touch, you could sprinkle toasted pine nuts for crunch or add a few halved cherry tomatoes for pops of color.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Pesto Shrimp Gnocchi Recipe, store them in an airtight container in the refrigerator. The flavors tend to meld and deepen overnight, making for a delicious lunch or quick dinner the next day. Consume within 2-3 days for the best taste and texture.
Freezing
Freezing this dish is possible but not ideal, as the cream sauce can sometimes separate and the gnocchi may become mushy. If you need to freeze it, store the shrimp, gnocchi, and sauce separately when possible. Thaw completely before reheating gently on the stove to preserve the flavors and texture as much as possible.
Reheating
Reheat leftovers gently over low-medium heat on the stovetop, stirring frequently to prevent sticking and to reincorporate the cream sauce. Adding a splash of cream or broth while reheating can help bring back that silky texture. Avoid microwaving at high power to keep shrimp tender and sauce smooth.
FAQs
Can I use pre-cooked shrimp for the Pesto Shrimp Gnocchi Recipe?
Yes, you can use pre-cooked shrimp to save time. Add them towards the end of cooking just to warm through so they don’t become rubbery. The dish will still be delicious!
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the shrimp and consider adding sautéed mushrooms or artichoke hearts for texture and flavor. Using vegetable broth instead of chicken broth keeps it vegetarian-friendly.
Can I substitute store-bought pesto with homemade pesto?
Definitely! Homemade pesto tastes fantastic and allows you to customize flavors. Either way, pesto is a fundamental component, so choose a quality version for the best results.
What type of gnocchi works best?
Potato gnocchi is preferred for its fluffy texture that absorbs sauce nicely. Whether fresh or frozen, ensure they are uncooked before adding to the sauce for proper cooking.
How spicy is this Pesto Shrimp Gnocchi Recipe?
This recipe is mild and creamy with bright herbal and citrus notes. You can add a pinch of red pepper flakes if you want a gentle, warming spice kick that complements rather than overwhelms.
Final Thoughts
I can’t recommend this Pesto Shrimp Gnocchi Recipe enough if you’re looking for a dish that feels special but comes together in no time. The combination of creamy pesto sauce, tender shrimp, and pillowy gnocchi is pure magic that everyone will love. Next time you want to wow yourself or your guests, give this recipe a try—you might just find your new favorite dinner.
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Pesto Shrimp Gnocchi Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant and creamy Pesto Shrimp Gnocchi combines tender shrimp with soft potato gnocchi, enveloped in a luscious pesto cream sauce flavored with garlic, lemon, and parmesan. Ready in just 30 minutes, this skillet dish is a perfect weeknight dinner that’s both comforting and elegantly simple.
Ingredients
Shrimp and Seasonings
- 1 pound raw shrimp (thawed & peeled, tails removed)
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Zest of 1/2 lemon
- Salt & pepper, to taste
- Fresh parsley, chopped (optional, to taste)
Sauce
- 1/4 cup pesto
- 1/4 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
Main Ingredient
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
Instructions
- Prepare the shrimp: If your shrimp are frozen, thaw them under running cool water. Peel the shrimp and remove the tails to ensure they cook evenly.
- Make the pesto cream sauce: In a deep skillet over medium heat, combine pesto, minced garlic, lemon juice, lemon zest, chicken broth (or white wine), and heavy cream. Stir gently until all the ingredients are fully mixed and the sauce begins to bubble softly.
- Cook the gnocchi: Add the uncooked potato gnocchi to the bubbling sauce. Cover the skillet and cook for 5 minutes. The gnocchi will cook in the sauce, releasing starch that thickens the mixture for a rich texture.
- Add and cook the shrimp: Stir the gnocchi, then stir in the shrimp. Cover and cook for one minute, stir again, and then cover for another minute. Finally, uncover and cook, stirring often, for an additional minute or two until the shrimp are thoroughly cooked and opaque.
- Finish with cheese and seasoning: Just before serving, stir in the freshly grated parmesan cheese. Adjust salt and pepper to taste, and sprinkle with chopped parsley for a fresh, vibrant finish.
Notes
- Ensure shrimp are fully thawed before cooking for even texture and to avoid excess water in the sauce.
- Chicken broth can be substituted with dry white wine for added depth of flavor.
- Use fresh pesto for best flavor, or high-quality store-bought pesto if short on time.
- This dish is best served immediately for optimal creaminess and texture.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
