Creamy Shrimp Gnocchi Dinner

This creamy shrimp gnocchi has become my weeknight dinner hero when I want to impress without spending hours in the kitchen. The pillowy soft gnocchi swimming in a luxurious cream sauce alongside perfectly cooked shrimp creates restaurant-quality flavor with minimal effort.

I first made this dish when trying to recreate an Italian restaurant favorite at home. What started as an experiment quickly became our family's requested meal for special occasions or when friends come over. Everyone always thinks I spent much longer preparing it than I actually did.

Ingredients

• Olive oil and butter: Create the perfect base for sautéing with both richness and proper cooking temperature
• Garlic: Adds essential aromatic flavor that infuses the entire dish
• White wine: Deglazes the pan and adds subtle acidity to balance the cream
• Broth: Enhances the sauce with depth of flavor; use seafood broth for best results
• Heavy cream: Creates that luxurious silky texture that coats each gnocchi perfectly
• Store bought gnocchi: Saves tremendous time; use shelf-stable for convenience
• Raw shrimp: Provides the protein element; look for 36/40 count for ideal sizing
• Fresh baby spinach: Adds color, nutrients, and lightness to balance the richness

Step-by-Step Instructions

Sauté The Aromatics:

Heat oil and butter in a large deep skillet over low heat until butter melts completely, then add minced garlic. Cook for exactly one minute, stirring constantly to prevent burning, which would give the dish a bitter taste. The garlic should become fragrant but not brown.

Deglaze The Pan:

Pour in the white wine, allowing it to sizzle around the edges while using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let it simmer for 2 full minutes, which reduces the alcohol while concentrating the flavor.

Create The Sauce Base:

Add both the broth and heavy cream to the pan, stirring to combine completely. Bring the mixture to a gentle boil, watching carefully so it doesn't boil too vigorously, which could cause the cream to separate. This creates the foundation of your velvety sauce.

Cook The Gnocchi:

Add salt, pepper, and the uncooked gnocchi directly to the simmering sauce. Cover the pan and cook on medium-low for 4 minutes. The gnocchi will absorb some of the sauce while releasing starch that further thickens the sauce to the perfect consistency.

Add The Shrimp:

Remove the lid and stir the partially cooked gnocchi thoroughly. Add the raw shrimp, spreading them evenly throughout the pan. Cook uncovered on low heat for 3 minutes, stirring regularly, until the shrimp turn pink and opaque. Be careful not to overcook, or they will become rubbery.

Finish With Greens:

Take the pan off the heat and immediately stir in the fresh spinach. The residual heat will wilt the spinach perfectly without making it soggy. Taste and adjust seasonings, adding more salt and pepper if needed before garnishing with fresh parsley.

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You Must Know

This recipe comes together incredibly quickly once you start cooking. The sauce naturally thickens as the gnocchi releases starch. No need to precook the gnocchi before adding to the sauce. Can be made ahead but tastes best fresh.

Make It Ahead Tips

While this dish is best served immediately after cooking, you can prepare components ahead of time to make dinner assembly even faster. Peel and devein shrimp up to 24 hours in advance, storing them in the refrigerator in an airtight container. Mince garlic and measure out all other ingredients so everything is ready to go when you start cooking.

If you need to reheat leftovers, do so gently in a covered skillet over low heat with a splash of cream or broth to revive the sauce. Microwave reheating tends to make the shrimp tough and the sauce separate, so stovetop is definitely preferred.

Perfect Substitutions

The beauty of this versatile recipe is how easily you can customize it based on what you have available. If you avoid alcohol, replace the white wine with additional broth, plus a teaspoon of lemon juice to maintain that subtle acidity. Seafood or shrimp stock makes the best flavor base, but chicken broth works perfectly well too.

For the protein, consider using scallops, chicken pieces, or even chunks of salmon instead of shrimp. Just adjust cooking times accordingly, as different proteins require different cooking durations. The gnocchi can also be swapped for tortellini or another short pasta shape if needed.

Elevate Your Presentation

Turn this weeknight meal into a dinner party-worthy dish with a few simple presentation tricks. Serve in shallow bowls rather than flat plates to showcase the sauce. Add a light grating of Parmesan cheese and a sprinkle of red pepper flakes for color contrast.

For a truly restaurant-style presentation, garnish with a few whole fresh herb leaves like basil or whole small sprigs of parsley placed strategically on top of each portion. A final drizzle of high-quality extra virgin olive oil adds a beautiful sheen and enhances the flavors even further.

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Frequently Asked Questions

→ What type of gnocchi works best?

Store-bought shelf-stable gnocchi found in the pasta aisle works perfectly for this dish. It's convenient and quick to cook.

→ Can I use a substitute for white wine?

If you don't want to use white wine, you can replace it with extra broth and a teaspoon of lemon juice for a similar flavor profile.

→ How do I prevent the sauce from splitting?

Use heavy cream or double cream rather than half-and-half to keep the sauce smooth and prevent it from splitting when combined with wine.

→ Can I use frozen shrimp?

Yes, but ensure that the shrimp are fully thawed and drained before cooking to maintain the dish's texture and flavor.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to avoid overcooking the shrimp.