Gnocchi is even better than pasta, and takes on flavors just as well. Paired with shrimp in a garlic butter sauce, with a teensy bit of cream? You’ve got this Gnocchi Shrimp Scampi that’s a to-die for dinner, even on a budget.
The hubs and I are both super funny about seafood. A lot of our friends, they’re all ‘we’ve got a night off from the kids so we’re gonna go get a nice seafood or sushi supper’. Not us.
There’s a handful of establishments we will go to for a seafood dinner, otherwise that ‘ish is being made at home.
Even then though, we’re super particular about type of it that we’ll eat and how it’s prepared. Hence why it’s a bit easier to cook that stuff ourselves.
Also, having an Italian husband- I tend to inherently trust traditional recipes from his side of the family. I mean after generations, they know what they’re doing right? Well right, and wrong, when it comes to scampi.
Scampi is actually the name of a crustacean (that loosely resembles a teeny, tiny lobster) that was traditionally cooked up in a garlic butter sauce. As with so many other things though, when they immigrated to the States they shook things up a bit- swapping shrimp for the meat, keeping both names, and giving the dish a delicious American spin.
Needless to say, it’s become one of my favorite ways to prepare shrimp, and one of my favorite seafood dishes to enjoy. Served over a bed of warm pasta? Consider me in my personal heaven.
Another thing my Italian in-laws know their way around? Those little pillow-y Italian dumplings that are a true gift from the old country, commonly referred to as Gnocchi.
Putting my own spin on things, I decided to combine the two into a single dish called Gnocchi Shrimp Scampi.
Totally American-ized, total comfort food, and also totally budget friendly- you can’t beat this amazing dinner dish.
Gnocchi Shrimp Scampi is everything the name implies. Fluffy potato dumplings and seasoned shrimp tossed in a creamy, lemony garlic butter sauce. It’s the perfect nod to your Italian heritage while still giving it a newer American twist.
- 2 12 oz pkgs frozen shrimp scampi
- 1 lb gnocchi
- 1/4 cup heavy cream
- 1/2 tsp lemon juice
- 1/4 cup shredded Parmesan cheese
- pinch red pepper flakes
- pinch dried basil
- chopped parsley leaves, for garnish
- Cook the gnocchi according to the package directions. Drain & set aside.
- Add the frozen shrimp to a large skillet, heated over medium heat. Cook 6-8 minutes, or just until the shrimp have thawed and begun to turn pink.
- Whisk in the cream and cheese, stirring until evenly combined. Cook an additional 5 minutes, until the cream is bubbling, the cheese is melted, and te shrimp's cooked through.
- Season with red pepper flakes, basil, and salt & pepper, to taste. Add the gnocchi to the pan, tossing to coat. Serve immediately, topped with parsley and extra shredded cheese.