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
Scale
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.
