Ready in less than 30 min with perfectly golden-brown gnocchi and sauteed shrimp! So buttery, so garlicky, and just so quick + easy!
Sometimes I just daydream about how I can incorporate shrimp scampi into my every day life.
I’m really trying to hit them all, especially with this gnocchi shrimp scampi here.
Now we have the best elements of a shrimp scampi here – the garlicky, buttery, melt-in-your-mouth goodness, of course. And it’s soaking up the perfectly golden-brown toasted gnocchi and sauteed shrimp.
You also have all the grilled baguette slices you need to sop up every last drop of the drippings in this pan!
Shrimp Scampi Gnocchi
- 1 (16-ounce) package potato gnocchi
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter, divided
- 8 ounces medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1/3 cup chicken stock
- Juice of 1 lemon, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
- Melt 2 tablespoons in the skillet. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice.
- Bring to a boil; reduce heat and simmer until reduced by half, about 2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in gnocchi and shrimp, and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.
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