Creamy Lemon Garlic Shrimp and Gnocchi
Pillowy gnocchi and juicy shrimp swim in a bright, garlicky lemon cream sauce, ready in just 30 minutes for an easy yet elegant weeknight dinner.
A Weeknight Dinner That Tastes Like a Restaurant Dish
Some nights call for a dinner that feels a little special without demanding hours in the kitchen. This creamy lemon garlic shrimp and gnocchi is exactly that. Pillowy potato gnocchi soak up a silky, garlicky cream sauce brightened with fresh lemon, while tender shrimp add a satisfying bite. It is the kind of seafood gnocchi recipe that looks like it came from a cozy Italian trattoria, but it is on your table in about half an hour.
If you love the combo of seafood and gnocchi, this recipe sits right alongside favorites like gnocchi shrimp scampi and gnocchi with scallops. In fact, if you have scallops on hand instead of shrimp, this recipe flexes easily into one of the best scallops and gnocchi recipes you will make all year.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy bottomed skillet keeps the cream sauce from scorching, and a sharp microplane makes quick work of that lemon zest, which is where a lot of the recipe's bright flavor actually comes from.
Why This Shrimp and Gnocchi Recipe Works
The magic of this dish comes from layering flavor in stages. First, the shrimp gets a quick sear in butter and olive oil, which leaves behind little golden bits in the pan. Those bits get scraped up when the broth hits the skillet, and that step alone is responsible for so much of the sauce's depth.
From there, cream, lemon zest, and lemon juice simmer together until they thicken just enough to cling to every gnocchi pillow. A handful of parmesan melts in for richness, and a couple of handfuls of spinach add color and a little balance to all that creaminess.
Chef's Tip: Do not skip searing the shrimp separately. Cooking them first and setting them aside keeps them tender instead of rubbery, since they only go back into the pan at the very end to warm through.
Ingredient Notes for the Best Results
A few small choices make a big difference in this shrimp gnocchi dinner:
- Gnocchi: Store-bought potato gnocchi works perfectly here and cooks in just a couple of minutes. If you have homemade gnocchi, even better.
- Shrimp: Look for large or jumbo shrimp, peeled and deveined. Fresh or thawed frozen shrimp both work well.
- Heavy cream: This gives the sauce its silky body. Half-and-half can work in a pinch, though the sauce will be a touch thinner.
- Lemon: Both the zest and the juice matter here. The zest brings fragrant oils that juice alone cannot replicate.
This recipe is also endlessly adaptable. Swap the shrimp for scallops for a version that rivals any gnocchi and scallops recipe you have tried at a restaurant. You could even combine both proteins for a true seafood gnocchi feast.
How to Serve It
This dish is rich and satisfying enough to stand on its own, but a simple side salad with a sharp vinaigrette or some garlicky roasted broccolini rounds out the meal nicely. A crusty piece of bread is practically mandatory for mopping up every last bit of that lemon cream sauce.
Ready to make it? Here is the full step-by-step recipe:
Creamy Lemon Garlic Shrimp and Gnocchi
Pillowy gnocchi and juicy shrimp swim in a bright, garlicky lemon cream sauce, ready in just 30 minutes for an easy yet elegant weeknight dinner.
Ingredients
- 1 lb potato gnocchi, store-bought or homemade
- 1 lb large shrimp, peeled and deveined, tails removed
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil, extra virgin
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth, low sodium
- 1 lemon, zested and juiced
- 1/2 cup parmesan cheese, freshly grated
- 2 cups baby spinach, loosely packed, optional
- 1/4 tsp red pepper flakes, optional, for heat
- 1 tsp kosher salt, to taste
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions, usually 2 to 3 minutes until they float. Drain and set aside.
Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
Lower the heat to medium and melt the remaining butter in the same skillet. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Stir in the heavy cream, lemon zest, and lemon juice. Simmer for 3 to 4 minutes until slightly thickened.
Whisk in the parmesan cheese until smooth and glossy.
Add the spinach, if using, and stir until just wilted.
Fold the cooked gnocchi and shrimp back into the sauce and toss gently to coat, simmering for 1 to 2 minutes until everything is warmed through.
Taste and adjust salt and pepper as needed.
Garnish with chopped parsley and extra parmesan, then serve immediately.
Equipment
- Large pot
- Large skillet
- Whisk
- Wooden spoon
- Colander
Notes
Storing and Reheating Leftovers
Gnocchi has a tendency to get a bit gummy after sitting in the fridge, so this dish truly shines fresh off the stove. That said, leftovers still taste great within a couple of days. Store them in an airtight container in the refrigerator and reheat gently over low heat, adding a small splash of cream or broth to loosen the sauce back up.
Avoid microwaving on high heat, which can make the shrimp tough. A slow reheat on the stovetop, stirred occasionally, keeps everything tender and the sauce silky.
Variations to Try
Once you have made this recipe a time or two, feel free to make it your own:
- Add sun-dried tomatoes for a punch of tangy sweetness.
- Stir in fresh basil at the end for an herby lift.
- Use a mix of shrimp and scallops for a truly indulgent seafood gnocchi dinner.
- Add a pinch more red pepper flakes if you like things spicy.
However you make it, this creamy lemon garlic shrimp and gnocchi is bound to become one of those recipes you return to again and again, whether it is a Tuesday night dinner or a dish you are proud to serve to guests.
