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Homemade Creamy Lemon Shrimp Gnocchi photo

Creamy Lemon Shrimp Gnocchi

This Creamy Lemon Shrimp Gnocchi is a delightful blend of flavors! Indulgent, easy to prepare, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 cup broth (vegetable or chicken)
  • 1 large lemon juiced
  • 1 cup heavy cream
  • 1 pound uncooked gnocchi store-bought
  • 1 pound raw shrimp peeled and deveined
  • Salt to taste
  • Pepper to taste
  • Fresh parsley (optional, for garnish)

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Start by finely chopping the small onion and mincing the garlic cloves. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
  2. Pour in the broth and squeeze the juice of one lemon into the skillet. Stir to combine, bringing the mixture to a gentle simmer. This will infuse the broth with a refreshing lemony flavor.
  3. Reduce the heat to low and pour in the heavy cream. Stir well to incorporate everything, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
  4. In a separate pot, bring salted water to a boil. Add the uncooked gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the top. Drain and set aside.
  5. In the same skillet with the creamy sauce, add the peeled and deveined shrimp. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Stir occasionally to ensure they cook evenly.
  6. Add the cooked gnocchi to the skillet with the creamy lemon shrimp. Gently toss everything together until the gnocchi are well coated with the sauce. Cook for another minute to heat through. Garnish with fresh parsley if desired, and serve immediately.

Notes

  • For a lighter option, substitute half-and-half for the heavy cream.
  • Vegetarians can replace shrimp with sautéed mushrooms or spinach.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.